Chicken Eggplant Teriyaki

Makes 5 servings (2 cups per serving)


  • 1 lb. ground chicken 
  • Pinch of red pepper flakes 
  • Salt and pepper, to taste 
  • 2 Tbsp. sesame oil, divided 
  • 1 long eggplant 
  • 2 medium zucchinis 
  • 1 red bell pepper 
  • 2 large garlic cloves, minced 
  • ½ Tbsp. ginger, minced 
  • 2 Tbsp. raw honey 
  • 3 Tbsp. low-sodium soy sauce 
  • ¼ cup water 
  • 1 tsp. corn starch 
  • 2 green onions, finely chopped 


  1. In a medium bowl, mix together ground chicken with red pepper flakes, salt and pepper. 
  2. Heat 1 Tbsp. sesame oil over medium heat in a non-stick pan or cast iron skillet. Add ground chicken. Brown meat, breaking up with spatula, and stirring every minute or so. Remove from heat when chicken is cooked through. 
  3. While meat is cooking, chop eggplant, zucchini and red bell pepper into small, evenly sized pieces. 
  4. In a separate pan or wok, heat the remaining 1 Tbsp. of sesame oil over medium-high heat. Add garlic and ginger to release their fragrance and essential oils. 
  5. Shortly after adding garlic and ginger, add chopped vegetables and sauté, stirring to cook evenly. Add a few tablespoons of water if the bottom of the pan seems in danger of drying out and burning the vegetables. Cook for about 10 minutes. 
  6. Add the browned chicken meat and honey to the sauteed vegetables. Stir. 
  7. In a small bowl, combine soy sauce, water, and cornstarch. Pour mixture over stir-fry and cook for another minute to thicken sauce. 
  8. Once the sauce has thickened, stir in green onions, reserving a small amount for garnish. 
  9. Portion into five servings and garnish with remaining green onions. Enjoy! 

*Meal prep tip: make ahead and freeze for up to 3 months. To re-heat, thaw to room temperature, then microwave until hot.


Nutritional analysis per serving: 254 calories, 8.4 g fat, 25.2 g protein, 20.2 g carbohydrate (15.1 g available carbohydrate), 5.1 g fiber, 395 mg sodium. 

My Viva Servings: 0 grain, 3 protein, 3 vegetable, 0 fruit, 1 fat, 0 dairy