Chicken stir-fry with eggplant, basil and ginger – Augusta Health

Ingredients

• 1/4 cup coarsely chopped fresh basil
• 2 tablespoons chopped fresh mint
• 3/4 cup low-sodium chicken stock or broth, divided
• 3 green (spring) onions, including tender green tops, 2 coarsely chopped and 1 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
• 1 pound skinless, boneless chicken breasts, cut into strips 1/2 inch wide and 2 inches long
• 2 tablespoons low-sodium soy sauce