Chicken and Eggplant Stir-Fry

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

1 pound boneless, skinless chicken breasts, thinly sliced
5 tablespoons canola oil
1 small eggplant, cut into ¾-inch pieces
3 jalapenos, thinly sliced
4 cloves garlic, minced
⅓ cup white wine
¼ cup soy sauce
1 cup basil leaves
4 cups steamed rice

Instructions:

Serves: 4

In large skillet, cook chicken in 2 tablespoons oil over medium-high until golden, 4 minutes. Transfer to plate.

Add eggplant and 2 tablespoons oil to the skillet; cook to soften, 3 minutes. Stir in remaining oil, jalapenos and garlic; cook 1 minute. Add ½ cup water, wine, soy sauce, chicken with its juices and ⅔ cup basil; simmer 3 to 5 minutes. Serve over rice with remaining basil.

From Every Day with Rachel Ray