1/2lb Chicken Breast, sliced thin
1 large Eggplant, peeled and sliced into ¼ inch pieces
1/2 cup Sunny’s Korean Teriyaki Sauce
1/2 Onion, sliced
1 Jalapeño, seeded and thinly sliced
1 cup Peapods 1 TBSP Crushed Red Pepper
4 TBSP Sunny’s Stir Fry Oil
Heat large frying pan or wok over medium heat with Sunny’s Stir Fry Oil.
Add crushed red pepper and sauté until fragrant.
Add chicken, turning over and cook for about 2 minutes.
Add eggplant, jalapeño, pea pods, onion, and sauté with Sunny’s Korean Teriyaki Sauce.
Cook for about 15 minutes.
Serve over steamed rice. Enjoy!