Chicken & Vegetable Stir Fry

• 1/4 cups Plus 1 Teaspoon Soy Sauce, Divided
• 3 teaspoons Cornstarch, Divided
• 1- 1/2 teaspoon (heaping) Sugar, Divided
• 1 pound Boneless, Skinless Chicken Breast, Sliced Very Thinly Against The Grain
• 13 pounds Green Beans
• 6 Tablespoons Canola Or Vegetable Oil, Divided
• 1 whole Medium Japanese Eggplant, Cut Into 1/2 Inch Rounds (half-moons If Large)
• 1 whole Large Or 2 Small Red Bell Peppers, Sliced Into 1 1/2 Inch Pieces
• 2 whole Scallions, Sliced, White And Green Parts Divided
• 2 cloves Garlic, Minced
• 1 Tablespoon Ginger, Minced
• 1 teaspoon Sesame Oil
• 1 Tablespoon Water

1. Mix together 1 teaspoon soy sauce, 1 teaspoon cornstarch and sugar.
2. Marinate chicken in soy sauce mixture for at least 15 minutes, while prepping remaining ingredients.
3. Bring a medium pot to a boil.
4. Season generously with salt.
5. Add string beans and blanch about 1 to 1 1/2 minutes.
6. Drain and shock in an ice water bath or rinse with cold water until cool.
7. Warm a large saute pan or wok over medium-high heat.
8. Add 2 tablespoons oil, followed by the chicken.
9. Saute 2 1/2 to 3 minutes total, or until lightly golden.
10. The chicken does not need to be completely cooked through.
11. Remove from pan and set aside.
12. Reduce heat to medium.
13. Add remaining 4 tablespoons ( 1/4 cup) oil to the pan.
14. Add eggplant to the pan, season lightly with salt, and cook about 2 minutes per side or until browned and softened, but still with a slight bite.
15. Add peppers, toss to combine and saute 2 minutes.
16. While vegetables cook, whisk together remaining soy sauce, corn starch, sugar, sesame oil, and water in a small bowl.
17. Stir in whites of scallions, garlic and ginger.
18. Saute 30 seconds.
19. Return chicken to the pan and toss to combine.
20. Whisk corn starch mixture again and add to pan.
21. Increase heat to high and allow to thicken for 2 minutes or until desired consistency.
22. Serve over rice and garnish with scallion greens.
23. Enjoy.

soy sauce, cornstarch, sugar, chicken, green beans, canola or vegetable oil, medium japanese eggplant, red bell peppers, scallions, garlic, ginger, sesame oil, water

Taken from tastykitchen.com/recipes/main-courses/chicken-vegetable-stir-fry/ (may not work)