Aubrie's Special Stir Fry
- 1 medium eggplant, chopped
- 1 or 2 whole green peppers (your preference), julienned
- 1 1/2 cups of cherry tomatoes, chopped
- 1 cup of baby carrots, julienned
- 1 cup mushrooms
- 2 chicken breasts, cooked and cut
- 6 ounces of wheat pasta, cooked
- 1 Tbsp olive oil (cooking chicken)
- 2 Tbsp garlic oil *(I used the Tastefully Simple Garlic Oil, but you can use just about anything you want. I’ve used Soy Sauce in the past as well.)
- 1 tsp salt
- 1/2 tsp ground pepper
Step 1: Cook your chicken in the 1 Tbsp of olive oil. Add 1/2 tsp over both chicken breasts. (What I do is get it cooked fairly well, but not too over done because after you cut it you will be throwing it in with the veggies to finish cooking.)
Step 2: Chop up your eggplant. (You can cut it however way you prefer… I just like to cut it like this so there’s more dimensions in my stir fry.)
Step 3: Cut up your cherry tomatoes.
Step 4: Cut up green pepper julienne style! **(Also this is where you’d cut your carrots… I forgot to take a picture of this step though! Oopsie!)
Step 5: Once you’re done chopping and cutting and julienning all your veggies, your chicken should be done. (At least it always is for me!) Take out your chicken from the pan and cut it into small/medium pieces. You don’t want to cut them too small or you won’t be able to fully enjoy the deliciousness of it! In that same case you also don’t want to leave them too big, or someone may get a little more chicken! 😛
Steps 6 & 7: So what I do is, right before I start cutting the chicken, I get a pot full of water and bring it to a boil. Once it’s boiling, add the 6oz of wheat pasta. Let cook until al dente.
Step 8: While your pasta is cooking, place green pepper and carrots into pan. Cook on medium high heat. Do not put any oil or anything in here, unless its absolutely necessary. You should have left over olive oil and chicken juices still left over! Add 1/2 tsp of salt and 1/2 tsp of ground pepper. Cook until you notice they’re starting to get a little soft. (Not too much though, because you still have other veggies and chicken to put it!)
Step 9: Once you notice the veggies are getting a little soft, add mushrooms and tomatoes. Drizzle 1 Tbsp of Garlic oil over all veggies and stir around. Continue cooking.
Step 10: Add cut up chicken. Let it continue to cook for about 5 minutes. Bring heat down to medium. Stir occasionally so it doesn’t burn.
Step 11: Add eggplant. The eggplant will not take long at all to cook. Drizzle 1 Tbsp of garlic oil and continue to cook on medium heat while you drain pasta.
Step 12: Put all of the deliciousness you just created into a bowl and enjoy! I like to pair this with a nice big leafy green salad! Enjoy!!!!