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1
Mix together 1 teaspoon soy sauce, 1 teaspoon cornstarch and sugar.
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2
Marinate chicken in soy sauce mixture for at least 15 minutes, while prepping remaining ingredients.
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3
Bring a medium pot to a boil.
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4
Season generously with salt.
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5
Add string beans and blanch about 1 to 1 1/2 minutes.
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6
Drain and shock in an ice water bath or rinse with cold water until cool.
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7
Warm a large saute pan or wok over medium-high heat.
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8
Add 2 tablespoons oil, followed by the chicken.
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9
Saute 2 1/2 to 3 minutes total, or until lightly golden.
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10
The chicken does not need to be completely cooked through.
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11
Remove from pan and set aside.
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12
Reduce heat to medium.
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13
Add remaining 4 tablespoons ( 1/4 cup) oil to the pan.
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14
Add eggplant to the pan, season lightly with salt, and cook about 2 minutes per side or until browned and softened, but still with a slight bite.
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15
Add peppers, toss to combine and saute 2 minutes.
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16
While vegetables cook, whisk together remaining soy sauce, corn starch, sugar, sesame oil, and water in a small bowl.
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17
Stir in whites of scallions, garlic and ginger.
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18
Saute 30 seconds.
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19
Return chicken to the pan and toss to combine.
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20
Whisk corn starch mixture again and add to pan.
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21
Increase heat to high and allow to thicken for 2 minutes or until desired consistency.
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22
Serve over rice and garnish with scallion greens.
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23
Enjoy.
