Martini & Rossi Vermouth Spicy Asian Chicken and Eggplant

Martini & Rossi Vermouth Spicy Asian Chicken and Eggplant
     Jimmy Gherardi, Master Chef, J's Fresh Seafood Restaurant

Serves 4
2 tablespoons shoyu or soy sauce
2 tablespoons honey
1/2 teaspoon five spice powder
1/4 teaspoon cayenne pepper (more or less to taste)
2 tablespoons  cornstarch
4 boneless, skinless chicken breasts, sliced into thin 1/2 by 1/2 inch pieces
about 1 cup eggplant, cup the same as the chicken
1/4 cup canola or vegetable oil
1/2 tablespoon grated fresh gi
2-3 cloves chopped garlic
1/2 cup chopped onion
1/2 cup Martini & Rossi extra dry vermouth
1/4 cup chopped scallions
In a large bowl, combine the shoyu or soy sauce, honey, five spice powder, cayenne pepper, and cornstarch.  Whisk well to combine.  Add the chicken and eggplant and toss to combine well.  Set aside.
In a large skillet, heat the oil over high heat.  Add the ginger, garlic and onion.  Cook about 10 seconds, stirring constantly.  Add the chicken and eggplant mixture and cook about 10 seconds stirring constantly.  Add the Martini and Rossi extra dry vermouth and stirring constantly continue to cook, until the chicken is just cooked.  Add the scallions, stir well to combine.  Serve with cooked rice or cooked asian noodles.  Enjoy!