CHICKEN & EGGPLANT TERIYAKI STIR-FRY

Chicken & Eggplant Teriyaki Stir-Fry image

Number Of Ingredients 8

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3 tablespoons Thick teriyaki marinade or sauce
2 teaspoons sweet Asian chili sauce
1 2 cups (about 1 medium) chopped eggplant
1 cup 1 cup chopped red bell pepper
1 cup 1 cup chopped onion
1/2 teaspoon 1/2 tsp. garlic powder
1/2 teaspoon 1/2 tsp. onion powder
10 ounces raw boneless skinless chicken breast, cut into bite-sized pieces

Steps:

To make the sauce, in a small bowl, thoroughly mix teriyaki sauce/marinade with chili sauce.
Bring a wok (or extra large skillet) sprayed with nonstick spray to medium-high heat. Cook and stir eggplant for 3 minutes.
Add pepper and onion to the skillet, and sprinkle with 1/4 tsp. garlic powder and 1/4 tsp. onion powder. Cook and stir until veggies have slightly softened and lightly browned, about 5 minutes.
Add chicken pieces, and sprinkle with remaining 1/4 tsp. garlic powder and remaining 1/4 tsp. onion powder. Cook and stir for about 5 minutes, until chicken is cooked through and veggies are soft.
Reduce heat to low. Add sauce, and stir to coat. MAKES 2 SERVINGS