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 zucchini
  • 1 red bell pepper 
  • 2 cloves minced garlic
  • 1½ tsp minced fresh ginger
  • 2 tbsp honey 
  • 3 tbsp low-sodium soy sauce 
  • ¼ cup water 
  • 1 tsp corn starch 
  • 2 green onions, finely chopped 


  1. In a medium bowl, combine ground chicken, 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, 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 remaining 1 tbsp of sesame oil over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 seconds.
  5. Add chopped vegetables and sauté, stirring occasionally. Add 1-2 tablespoons water if vegetables begin browning too much. Cook until tender-crisp, about 10 minutes. 
  6. Add the browned chicken meat and honey to the sauteed vegetables. Stir to combine. 
  7. In a small bowl, combine soy sauce, water, and cornstarch. Add to pan and cook until sauce has thickened, about 1-2 minutes. 
  8. Add 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 g fat, 25 g protein, 20 g carbohydrate (15 g available carbohydrate), 5 g fiber, 395 mg sodium. 

My Viva Plan® Servings: 3 proteins, 3 vegetables, 1 fat