Chinese Eggplant and Ground Chicken Stir-Fry (Paleo)

Chinese · 25 min · Chicken · dairy-free, keto, low-carb, paleo

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Ingredients

• 3 medium Chinese eggplant
• 1 pound Ground chicken
• 3 Garlic cloves
• 1 inch piece Fresh ginger
• 2 stalks Green onions
• 2 tbsp Coconut aminos (gluten-free soy sauce substitute)
• 1 tbsp Sesame oil
• 1/2 tsp Red chili flakes (optional)

Method

1. Wash and cut the Chinese eggplants into bite-sized pieces. Mince garlic and ginger. Slice green onions.
2. Heat sesame oil in a large skillet or wok over medium-high heat.
3. Add ground chicken to the skillet, breaking it apart with a spatula. Cook until browned, about 5 minutes.
4. Add minced garlic and ginger to the skillet; cook for 1 minute until fragrant.
5. Stir in eggplant pieces and cook for another 5-7 minutes until tender and slightly caramelized.
6. Add coconut aminos, red chili flakes (if using), and stir well to combine. Cook for 2-3 more minutes.
7. Garnish with sliced green onions and serve hot.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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