Dinner Tonight: Chicken And Eggplant In Black Bean Sauce Recipe

• 2 boneless chicken thighs, cubed
• 1 large Asian eggplant, cubed
• 1/2 medium yellow onion, cubed
• 1/2 bell pepper, cubed
• 2 tablespoons black bean sauce
• 2 tablespoons lime juice
• 2 tablespoons honey
• 2 tablespoons grated fresh ginger
• 4 tablespoons vegetable oil
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon sesame oil

1. Whisk together the black bean sauce, lime juice, chicken stock, and honey.
2. Pour the oil into a large wok set over medium-high heat. When hot, add the chicken. Stir often for 2 to 3 minutes, or until the chicken is done. Scoop the chicken out, leaving as much oil as you can in the wok. Set the chicken aside.
3. Add the eggplant, bell pepper, and onions and cook for about 5 minutes, until the eggplant is tender.
4. Pour in the black bean sauce mixture. Cook for 1 minute.
5. Divide into two plate. Garnish with cilantro and a drizzle of sesame oil. Serve with rice or noodles.

chicken thighs, asian eggplant, yellow onion, bell pepper, black bean sauce, lime juice, honey, ginger, vegetable oil, fresh cilantro, sesame oil

Taken from www.seriouseats.com/recipes/2010/06/chicken-and-eggplant-in-black-bean-sauce-recipe.html (may not work)