Spicy Chicken & Eggplant Stir-fry – Choose Homemade

Ingredients

• 2 cups instant white rice
• 3 Tbsp canola oil
• 1 Tbsp toasted sesame oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 1/2 lbs Japanese eggplant, sliced
• 3 cloves garlic, minced
• 1/4 tsp ground ginger
• 1/2 tsp crushed red pepper flakes
• 3 green onions, thinly sliced
• 1/4 cup reduced-sodium teriyaki sauce
• 1 (8 oz) package snow peas, ends trimmed