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Nasu Chicken Ponzu

Costo $8, ahorrar $12

Fuente: Recommended by CookPal

  • 10 Min
  • 2 Porciones
  • $8

INGREDIENTES

  • Main Ingredients

    • 🍗 1 piece (300g) chicken thigh
    • 🍆 2 eggplants
    • Potato starch as needed
    • 2 tbsp salad oil for eggplant
    • Shiso leaves, shredded, as needed

  • Ponzu Onion Sauce

    • 🧅 1/2 onion, minced
    • 3 tbsp ponzu soy sauce
    • 1/2 tsp grated ginger
    • 1 tbsp ground sesame

  • Cooking Oil

    • 1/2 tbsp salad oil for cooking

PASOS

1

Cut the chicken thigh into bite-sized pieces and coat with potato starch.

2

Remove the stems from the eggplants, cut into bite-sized pieces, and toss with salad oil in a bowl.

3

Mince the onion and mix it with ponzu soy sauce, grated ginger, and ground sesame in a bowl to make the ponzu onion sauce.

4

Heat salad oil in a frying pan over medium heat, place the chicken skin-side down, and cook until golden brown.

5

Flip the chicken, add the eggplants, and stir-fry until the eggplants are tender. Add the ponzu onion sauce and toss briefly.

6

Serve on a plate and garnish with shredded shiso leaves.

NUTRIENTES

Por 1 porción

🔥

350

Calorías

  • 25g
    Proteína
  • 15g
    Carbohidratos
  • 20g
    Grasas

💡 Consejos

Use fresh eggplants for the best texture and flavor.Ponzu sauce can be substituted with a mix of soy sauce and lemon juice if unavailable.Serve with steamed rice for a complete meal.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.