Baby Bok Choy & Eggplant Vegetable Bowl

Ingredients:

• 4 Tbsp rice vinegar
• 2 Tbsp sugar or stevia
• 4 Tbsp Soy sauce
• 7 Tbsp sesame oil, divided
• 3 tsp corn starch
• 2 Tbsp water
• 8 cloves garlic, minced
• 3 whole Mixed Sweet Peppers, sliced thin
• 4 whole Mixed of the Day Summer Squash, sliced thin
• 1/2 lb Home Best of the Day Beans, ends snapped
• 3 whole Home Mixed Young Eggplants, sliced lengthwise
• 1 bunch Home Bok Choy, sliced lengthwise
• 2 cups Brown rice, cooked as directed
• 1 lb chicken breast, cut into 2" pieces

Directions:

• In a small bowl, stir together rice vinegar, sugar or stevia, soy sauce, and ½ teaspoon sesame oil until combined.
• In another bowl, dissolve the cornstarch into the water.
• Heat 2 Tbsp sesame oil over medium heat in a saucepan. Add and stir minced garlic and cook until fragrant (around 30 seconds).
• Re-stir the sauce, add it to the saucepan and bring to a boil, stirring often.
• Re-stir the cornstarch- water mixture and add it to the sauce a little at a time (stirring as to combine) until it is a desired thickness. The longer it heats up the thicker it will get. If you prefer a thinner sauce, cook less or use less of the cornstarch-water mixture
• Set aside until ready to use.
• In a large skillet, over medium high heat, add 2-3 tbsp sesame oil and heat until shimmering but not burning. Add chicken and cook until no longer pink. Remove from skillet and set aside.
• To the same skillet, add extra oil, if needed. Add peppers, squash, beans, and eggplant, stirring often. Cook until tender, about 8 minutes. The longer you cook the vegetables, the softer the become.
• Add bok choy and saute until wilted and tender, about 1-2 minutes.
• Add cooked chicken, stir to combine.
• Add the garlic sauce to the sauteed vegetables and stir to combine. Heat 2-3 minutes until warm.
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• Serve over rice.