How To Make Chicken Marinara Stir-fry

INGREDIENTS

• 1 (14-ounce) can of diced tomatoes, undrained
• 1 (8 ounce) can of tomato sauce
• 1 lb boneless skinless chicken breast, cut into strips
• 1 medium green pepper, julienned
• 1 small eggplant, peeled and cut into 3/4-inch cubes
• 1 small onion, chopped
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried thyme
• 1⁄4 cup chicken broth
• 1⁄4 cup red wine
• 1⁄4 teaspoon salt
• 2 garlic cloves, minced
• hot cooked spaghetti
• parmesan cheese

DIRECTIONS

Step 1

Make the sauce by mixing cornstarch, tomato sauce, chicken broth, wine, seasonings, and reserved tomato juice in a bowl. Pour the sauce into a serving bowl and stir in the reserved tomato juice.

Step 2

Stir-fry the chicken and garlic in heated oil in a big skillet or wok until the chicken is no longer pink. Get rid of it and keep warm.

Step 3

Stir-fry the onion and pepper for 4 minutes in the same skillet. Stir-fry the aubergine for 4–5 minutes, or until it is soft.

Step 4

Add to the pan after stirring the sauce. Bring to a boil; then, for 2 minutes, simmer and stir until thick.

Step 5

Heat through the tomatoes and chicken additions.

Step 6

served with spaghetti. Add parmesan cheese on top.