Mint and Lime Kick Thai-Style Chicken Stir-Fry with Curry Vegetables

Method

1. Mix chopped mint leaves into the grated ginger and add lime juice to the soy sauce in the ingredients list.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add chicken and cook until browned and nearly cooked through, about 5 minutes.
4. Add eggplant and bell peppers, stir-frying until tender-crisp, about 4 minutes.
5. Mix in soy sauce, oyster sauce, chili paste, and ginger; cook for 2 minutes to blend flavors.
6. Check that the thickest part of the chicken reaches 74°C (165°F) with a food thermometer before serving.