fresh chicken stir-fry

Serves: 2

Ingredients:
1/4 cup coarsely chopped fresh basil
2 tablespoons chopped fresh mint
3/4 cup low-sodium chicken stock , divided
3 green (spring) onions , thinly sliced
2 cloves garlic
1 tablespoon peeled and chopped fresh ginger
2 tablespoons extra-virgin olive oil, divided
1 small eggplant, with peel, diced (about 4 cups)
1 yellow onion, coarsely chopped (about 1/2 cup)
1 red bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
500g skinless, boneless chicken breasts, cut into strips
2 tablespoons low-sodium soy sauce

Method:
in a blender or food processor, combine the basil, mint, 1/4 cup stock, chopped green onions, garlic and ginger. pulse until the mixture is minced but not pureed. set aside.
in a large, nonstick frying pan, heat 1 tablespoon of the olive oil over medium-high heat. add the eggplant, yellow onion and bell peppers and sauté until the vegetables are just tender, about 8 minutes. transfer to a bowl and cover with a kitchen towel to keep warm.
add the remaining 1 tablespoon olive oil to the pan and heat over medium-high heat. add the basil mixture and sauté for about 1 minute, stirring constantly. add the chicken strips and soy sauce and sauté until the chicken is almost opaque throughout, about 2 minutes.
add the remaining 1/2 cup stock and bring to a boil. return the eggplant mixture to the pan and stir until heated through, about 3 minutes. transfer to a warmed serving dish and garnish with the sliced green onion. serve immediately.