Sugar & Spice-y Chicken Eggplant

Sugar & Spice-y Chicken Eggplant

Serving Size: 1

Cook Time: 20 min

A very flavorful sweet and spicy stir fry I created with ingredients readily available to me in Korea. I enjoy this best served over brown rice.

Ingredients:

1 Chicken Breast, cubed

2 tbs of Seasame Oil

2 Cloves Garlic, minced

2 tbs Ginger, chopped

1/2 Onion Chopped

1/2 Yellow Bell Pepper, diced up

1 Jappanese Eggplant, diced up

2 tbs Soy Sauce

1/4 cup Chicken Broth

1 tsp Korean Red Chili Powder

1 tsp Brown Sugar

1/2 tsp Black Pepper

1 tbs Oyster Sauce

1/2 Cup Water

Step 1: Mix Soy Sauce, Chicken Broth, Chili Powder, Brown Sugar, Black Pepper, Oyster Sauce and Water in a bowl, set aside.

Step 2: Heat seasame oil in skillet. Add Chicken, lightly sauté for about 2 minutes. Add Onions, Garlic and Ginger, sauté for another 5 minutes over low heat.

Step 3: Add Eggplant, Bell Pepper and Sauce Mixture. Cover and cook over low heat for 15 minutes.

Serve over brown rice!