Chicken, squash and eggplant stir fry

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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One chicken breast to feed a family of four… impossible? Not. We weren’t able to go to the market and the supermarket over the weekend and I was kind of scraping the bottom of the barrel for dinner ideas on Sunday evening. We were out the whole day and I needed to fix something quick. Not exactly easy when there was only a chicken breast left in the freezer and some vegetables that didn’t seem to go together.

Chicken, squash and eggplant stir fry

But… desperation is the mother of invention. I deboned the chicken breast and cut the meat into thin slices–the more chicken pieces I had, the more meat there appeared to be. Then, some vegetables for color and texture and I had a pretty dish that was pleasing to the palate as well. I was actually planning on cooking this dish as a common guisado (sauteed) chicken and vegetable dish. But I was afraid of overcooking the chicken. I cooked it as a stir fry instead.

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June 21, 2005  Print This Post   
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