1. Clean the chicken breast and cut into (thin) strips. Wash and dry the veggies. Dice the eggplant, cut the carrot into thin sticks, break the broccoli into bite-sized florets, remove the insides from the bell peppers, cut them into quarters and then into strips. Peel and finely chop the garlic cloves. Slice the spring onion into rings and separate the white and green parts (green is for decoration). Peel and finely grate the ginger for the sauce. Set everything aside.

2. Prepare the rice according to the packet instructions. While the rice is steaming, you can start cooking the chicken and veggies.

3. Heat up a large wok* (or large frying pan)  with some wok oil. Add the chicken strips and cook until slightly browned. Remove the meat from the wok and add a little more oil. Add the diced eggplant, season with a little salt and stir-fry for a few minutes. The pieces of eggplant should have softened a little with a tiny bit of color. Eggplants tend to soak up a lot of oil, so you may need to add a little more oil to prevent the pieces from burning.

4. Next, add the carrot sticks and broccoli florets to the wok and stir-fry for about 2-3 minutes. When the veggies have softened a little, add the bell pepper strips, garlic and the white parts of the spring onion – stir-fry everything for another 2-3 minutes.

5. While the veggies are cooking, prepare the sauce. Mix the soy sauce with water, cornstarch, grated ginger, dark soy sauce, crispy chili oil, and honey in a small bowl. Season well with pepper – hold back on the salt, as soy sauce often contains a lot of salt already.

6. Return the meat to the wok, pour in the sauce mixture and cook for about 1-2 minutes, stirring constantly, to allow the sauce to thicken a little. Season the dish with a little toasted sesame oil. If necessary, add some more crispy chili oil, salt and/or pepper. Place the rice, veggies, and chicken in bowls and garnish with the green parts of the spring onion as well as some black sesame seeds (optional).