Chicken Stirfry with Eggplant and Bell Pepper

Here is another stirfry dish that should be included in our meal options available. I use the green bell pepper, but any kind of sweet bell pepper or other kind of vegetable will work for this recipe. This recipe is another way to clean up some of the leftover vegetables that remain in our refrigerator.

Ingredients:
1 chicken breast, sliced
1 tsp cornstarch
1 tsp cooking wine, dry sherry
1/4 tsp salt
Vegetable ingredients:
1/2 large eggplant, cut into bite-size pieces
1 green bell pepper, sliced
1/2 cup white onion
2 green onions
1 garlic clove, minced
1 tsp fresh ginger
Sauce ingredients:
1 cup chicken broth
1 tbs cooking wine
2 tbs soy sauce
1 tbs rice vinegar
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
Thickening ingredient:
2 tsp cornstarch mixed with 2 tbs water

Directions:
In a mixing bowl, combine and mix well the sliced chicken breast, cornstarch, cooking wine, salt, and pepper. Allow chicken to marinate for one hour.
Combine the sauce ingredients and set aside.
Heat wok with 2 tbs peanut oil until oil is hot. Add marinated chicken and cook until chicken is no longer pink (about 5 minutes). Remove from wok.
Clean wok and add 1 tbs oil. Heat oil until almost smoking. Stir in white onions, ginger, and garlic. Stir constantly until fragrant (about 2 minutes). Add eggplant and cook until the eggplant is soft(add 1/4 cup of the broth to cook eggplant). Add chicken back to wok. Add the rest of sauce and bring to boil. Add bell pepper. Stir to mix. Add thickening and green onion. Cook for another minute or until sauce has thickened. Serve.