CHICKEN AND EGGPLANT IN BLACK BEAN SAUCE

CHICKEN AND EGGPLANT IN BLACK BEAN SAUCE image

Yield 3 Servings

Number Of Ingredients 12

2 boneless chicken breasts, cut into cubes or sliced
1 large eggplant, Asian variety, or 4 or 5 baby eggplants cut into cubes
1/2 medium yellow onion, cubed
1/2 bell pepper, cubed
3 heaping Tablespoons black bean sauce with garlic (in the Asian section of the grocery store)
3 tablespoons lime juice
3 tablespoons honey
1.5 to 3 Tablespoons grated ginger root, to your taste
1.5 Tablespoon chicken stock
6 Tablespoons oil
3 heaping Tablespoons chopped cilantro
1.5 Tablespoon sesame seed oil

Steps:

Combine the black bean sauce, lime juice, chicken stock and honey in a small bowl and set aside. Heat the oil over medium high heat and stir fry the chicken until cooked, about 2-3 minutes. Place chicken in bowl and set aside. Heat the remaining oil over medium heat and stir-fry eggplant, pepper, and onions for about 3-5 minutes until the eggplant is tender, but not mushy. Add the black bean mixture and cook another minute. Add sesame oil and cilantro, toss to combine. Adjust seasoning. Serve on rice or chinese noodles.