Chicken Stir-Fry
Skinless, boneless chicken, cut into thin strips, soaked in lemon and lime juice
(The chicken will begin turning white as it sits in the juice, from all of the acid)
Purple onions, carrots and eggplants, cut into thin strips
Grapeseed oil
Salt
Heat oil in a skillet.
When steaming hot, add the purple onion strips and cook until tender and lightly browned.
Add carrot strips, and sautee until tender but firm.
Add eggplant strips and chicken strips, along with all remaining lemon and lime juice.
Stir-fry until chicken strips are no longer pink.
Remove skillet immediately from the fire (as to keep the chicken soft and tender).