Sweet and Spicy Chinese Eggplant (with Chicken)

1 Chicken breast and 2 thighs (or 2 chicken breasts) -all should be boneless and skinless
2 chinese eggplant (long and thin) -slice into bite size pieces (1 lbs)
2 tablespoons dark sesame oil
1/2 chopped onion
1 cup chopped snow peas
1 small red bell pepper chopped
3 minced garlic cloves
Cooking Spray
2 1/2 tablespoons low sodium soy sauce

Sauce - Mix the below together in a bowl or cup
5 tablespoons Asian Chili Sauce
1 Tablespoon seasoned rice vinegar
2 teaspoons red pepper flakes

-Put a large pan or wok over medium high heat and spray with cooking spray
-Season chicken with salt and pepper
-Brown chicken in pan for a few minutes on each side and remove from pan.
-Add sesame oil to pan and swirl to coat. Add in all the veggies and saute for a minute. Cover and occasionally stir for about 5 minutes - stuff will probably start sticking to the pan.
-Add the soy sauce and stir.
-Add the chicken back in.
-Stir everything together and cut chicken breasts into 3rds.
-Turn heat down to medium. Cover and lift to stir every few minutes for about 12 minutes.
-When Chicken is cooked through pour the sauce over it and mix everything together.
-Let cook for a few minutes longer and enjoy! Veggies should be nice and soft, chicken should be cooked through.

Serving Size: unknown

Number of Servings: 3

Recipe submitted by SparkPeople user BROWNEYEDBEAU.