Chicken Eggplant Stir-Fry

Ingredients and Weight:

• Boneless, skinless chicken breasts: 1 pound
• Eggplant: 1 pound
• Bell peppers (Any color): 2 medium
• Onion: 1 medium
• Ginger-garlic paste: 2 tablespoons
• Soy sauce: 1/4 cup
• Honey: 2 tablespoons
• Rice vinegar: 1 tablespoon
• Sesame oil: 1 tablespoon
• Vegetable oil: 2 tablespoons
• Green onions, chopped (for garnish): 1/4 cup

Preparation Time:

• 20 minutes

Cooking Time:

• 15-20 minutes

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

1. Cut chicken into bite-sized pieces. Marinate in soy sauce and sesame oil for 10 minutes.
2. Peel and dice eggplant. Cut bell peppers and onion into 1-inch pieces.
3. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned on all sides. Remove and set aside.
4. Sauté bell peppers and onion for 5 minutes, until softened. Add ginger-garlic paste and cook for another minute.
5. Stir in eggplant and cook until softened, about 5 minutes.
6. Add chicken back to the pan along with soy sauce, honey, and rice vinegar. Stir to combine.
7. Cook for an additional 5 minutes or until the sauce has thickened.

Nutritional Information:

• Calories: 250 per serving
• Protein: 25 grams
• Carbohydrates: 20 grams
• Fat: 10 grams

Dish Characteristics:

• Savory and slightly sweet Asian-inspired flavors.
• Colorful and visually appealing.
• Quick and easy to prepare.
• Can be served as a main course or as part of a larger meal.

User Comments:

• "This stir-fry was incredibly delicious! The combination of chicken and eggplant was perfect, and the sauce was flavorful and well-balanced."
• "Easy to follow recipe that yielded restaurant-quality results. The eggplant was cooked to perfection."
• "I used a variety of bell peppers and colors, which added a nice pop of color to the dish. Will definitely make again!"

Special Precautions and Tips:

• Cut the eggplant into uniform pieces to ensure even cooking.
• Do not overcook the eggplant, as it will become mushy.
• If desired, add other vegetables to your stir-fry, such as carrots or snap peas.
• Serve with rice or noodles for a complete meal.