Recipe from John Tussey Jr. of Mililani, HI
1 package of boneless chicken thighs
3 cloves of garlic (minced)
1 red bell pepper (sliced)
2 onions (sliced)
3 stalks of Bok Choy (diced)
1 carrot (sliced)
1 stalk of celery (diced)
1 can of water chestnuts (cut in halves)
1 eggplant (diced)
1 jar of Hoisin sauce
Sauté the chicken and garlic together in hot oil on medium high heat. Remove the cooked chicken from the pan. Add more oil if it is needed then add the red bell pepper, onions and carrot to the pan. After they are partially cooked, add in the bok choy, celery, eggplant and water chestnuts. When all these ingredients are almost done cooking, lower the heat level and add the chicken back in along with the jar of Hoisin sauce. Cook for about one more minute to ensure the vegetables are crisp before removing from heat. Enjoy!
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