Spicy Eggplant Stir Fry with Chicken

Method

1. Cut eggplant into cubes, toss with oil, and sauté until tender, about 5 minutes.
2. Add chicken and cook until browned, about 5 minutes.
3. Mix in soy sauce, oyster sauce, chili paste, and ginger; stir-fry 2 minutes.
4. Add bell peppers and cook until crisp-tender, about 3 minutes.
5. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.