Ingredient

1. 2 tablespoons olive oil
2. 2 skinless, boneless chicken breasts, cubed
3. 2 medium sweet potatoes, cubed
4. ½ medium red onion, chopped
5. 1 small eggplant, cubed
6. 2 cloves garlic, minced
7. 1 tablespoon minced fresh ginger root
8. 2 teaspoons ground turmeric
9. ½ cup low-sodium chicken broth, or more as needed

Direction

1. Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute.
2. Pour in broth and bring to a boil. Reduce the heat and simmer, stirring occasionally and adding more broth if necessary, until vegetables are tender and stew has thickened, about 20 minutes.