Chicken and Eggplant Stir-fry

Sauce:

2 Tbsp soy sauce
1 Tbsp red wine vinegar
1 tsp cornstarch
1 Tbsp fish sauce
1 Tbsp sugar
1 tsp chili-garlic sauce

2 chicken breasts, sliced in 2 inch pieces
1 eggplant, quartered and sliced
1 onion, quartered and sliced
2 Tbsp vegetable oil
Water or stock

Mix all the ingredients for the sauce together and set aside.

In a large wok on medium heat, saute chicken breasts in 1 Tbsp oil for about 2 minutes, or just until white on the outside. Remove from wok and set aside, we will add this to the wok later.

Add 1 Tbsp oil to wok, add onions and eggplant stirring quickly so eggplant doesn't absorb all the oil. Saute for about 5 minutes until eggplant browns nicely. Keep a cup of water close by and add a spoonful as needed to keep the wok from getting too dry and help your eggplant soften.

Add chicken and sauce to wok, turn heat to high, and stir frequently. Do this for about 2-3 minutes or until chicken has cooked and sauce has evaporated somewhat. Depending on how you like it, I like it on the dryer side but if you're serving with rice you might want more sauce.


Note: You can use other vegetables besides eggplant but you may have to reduce or cook longer. I thought the sauce was mild so add more chili-garlic sauce if you want it spicier.