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Eggplant and Chicken Stir-Fry with Brown Rice
Eggplant and Chicken Stir-Fry with Brown Rice

Eggplant and Chicken Stir-Fry with Brown Rice
A savory stir-fry featuring eggplant and chicken served over brown rice.
Eggplant and Chicken Stir-Fry with Brown Rice

Provides a balanced meal with protein, carbohydrates, and fiber to support recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 150
    g
     eggplant
  • 100
    g
     brown rice
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 100
    g
     red bell pepper
  • 1
    item
     onion
  • 1
    tsp
     ginger
Preparation Time: 30 minutes
Eggplant and Chicken Stir-Fry with Brown Rice
Instructions:
  1. Cook the brown rice according to package instructions.
  2. Slice the chicken breast into thin strips.
  3. Heat olive oil in a large pan over medium heat.
  4. Add minced garlic and ginger to the pan and sauté for 1 minute.
  5. Add chicken strips to the pan and cook until browned.
  6. Slice the eggplant, red bell pepper, and onion.
  7. Add sliced vegetables to the pan and stir-fry for about 5-7 minutes.
  8. Pour soy sauce over the mixture and stir well.
  9. Serve the stir-fry over a bed of cooked brown rice.
Nutrition Per Serving 700 g Per 100g
Energy 524 kcal 75 kcal
Protein 42 g 6.0 g
Fibre 8 g 1.1 g
Salt 2 g 0.3 g
Sugar 8 g 1.1 g
Carbohydrates 55 g 7.9 g
Fat 18 g 2.6 g
  • 200
    g
     chicken breast
  • 150
    g
     eggplant
  • 100
    g
     brown rice
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 100
    g
     red bell pepper
  • 1
    item
     onion
  • 1
    tsp
     ginger
1
Servings
0

Cook the brown rice according to package instructions.

Slice the chicken breast into thin strips.

Heat olive oil in a large pan over medium heat.

Add minced garlic and ginger to the pan and sauté for 1 minute.

Add chicken strips to the pan and cook until browned.

Slice the eggplant, red bell pepper, and onion.

Add sliced vegetables to the pan and stir-fry for about 5-7 minutes.

Pour soy sauce over the mixture and stir well.

Serve the stir-fry over a bed of cooked brown rice.

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