Instructions
- Cut chicken into bite-sized cubes, sprinkle with seasoning and quickly saute in a skillet.
- Remove chicken to plate to rest while cooking vegetables.
- Begin with eggplant and as it cooks down, add the green pepper and leek. Season with salt and pepper.
- When those veggies are almost done, add the bok choy and saute until wilted. Add harissa paste and return chicken to pan to heat.
- Serve over rice or other grain.
