Steamed Chicken and Eggplant with Sesame, Soy Sauce, and New Onions

Ingredients:

• 1 lb. boneless, skinless chicken breasts
• 1 large eggplant, cut into bite-sized pieces
• 1/4 cup soy sauce
• 1/4 cup sesame oil
• 1/4 cup rice vinegar
• 2 tablespoons honey
• 2 tablespoons sesame seeds
• 4-5 new onions, chopped
• Salt and pepper to taste

Directions:

1. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
2. Place the chicken pieces into a steamer basket and steam for 10-15 minutes, or until cooked through.
3. While the chicken is cooking, assemble the sauce by whisking together the soy sauce, sesame oil, rice vinegar, honey, and sesame seeds in a small bowl.
4. When the chicken is done, remove it from the steamer and set it aside.
5. Add the eggplant to the steamer basket and steam for 5-7 minutes, or until tender.
6. In a large serving bowl, combine the cooked chicken, steamed eggplant, and chopped new onions.
7. Pour the sauce over the top and toss everything together until well coated.
8. Serve immediately, garnished with additional sesame seeds and new onions if desired.

Verdict:

This steamed chicken and eggplant dish is both healthy and delicious, thanks to the flavorful sauce made with sesame oil, soy sauce, and honey. The steaming method helps to keep everything moist and flavorful, while also keeping the dish low in calories and fat. The addition of new onions adds a fresh crunch and a bit of spice to the dish, balancing out the savory flavors. Overall, this is an easy and flavorful recipe that is sure to become a favorite.

Serving Suggestions:

This dish is best served hot, right out of the steamer. You can serve it over a bed of rice or noodles for a more filling meal, or keep it as a side dish alongside other Asian-inspired dishes. Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or on the stove. Enjoy!