Back to Normal

Today marks week three of my new job (first week=orientation, second week= first week of actual work) as well as my first day back in the saddle dinner-wise. Yes, after two weeks of make-ahead and/or lack luster meals, I am back with a new recipe. I guess my adjustment period is officially over (at least until I start having to work more than my required 8.5 hours)!

For my first real night back in the kitchen I decided to try a stir-fry. Protein, veggies, and a tasty sauce—all seemed like a good (and healthy) way to get back into the swing of things. The Asian-inspired Chicken and Eggplant in Black Bean Sauce definitely lived up to expectations.  The one thing I would differently next time? Add a little more heat. Otherwise, it was a pretty close to perfect weeknight meal.

Chicken and Eggplant in Black Bean Sauce
Adapted from Serious Eats

Ingredients:
4 boneless chicken thighs, cut into 1 ½ inch pieces (the recipe called for thighs but you could probably use chicken breasts if you’d prefer)
1 large Asian eggplant (I used a round variety), cut into 1 inch cubes
½ medium yellow onion, large diced
½ green bell pepper, large diced
2 TBL black bean sauce
2 TBL lime juice
2 TBL honey
2 TBL fresh grated ginger
¼ teaspoon garlic-chile paste (would use more next time if you like a little heat)
1 TBL chicken stock or water
4 TBL vegetable oil

1.Whisk black bean sauce, lime juice, honey, ginger, chile-garlic paste, and water or chicken stock.
2.Pour oil into a wok (or cast iron pan if you don’t have a wok) and heat over medium-high. When hot, add chicken. Stir often for 3-4 minutes or until the chicken is done. Using a slotted spoon, remove chicken (leaving as much of the oil as you can) and set aside.
3.Add eggplant, bell pepper, and onion and cook for about 5 minutes until the eggplant is golden and tender.
4.Add chicken back to pan and pour black bean sauce over top. Stir and cook for one minute until everything is cooked through.
5.Serve with white rice.