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Eggplant and Bean Sprout Chicken Salad

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Protein

    • 🍗 100g chicken breast

  • Vegetables

    • 🍆 80g eggplant
    • 100g bean sprouts

  • Seasoning

    • 1 tbsp sake
    • 🧂 1/4 tsp salt
    • 1 tbsp sesame oil
    • 2 tbsp ponzu sauce
    • 1 tbsp ground sesame
    • Pinch of pepper

PASSOS

1

Cut the eggplant in half lengthwise, slice thinly at an angle, and soak in water. Drain well.

2

Place eggplant and bean sprouts in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 2 minutes. Drain excess water.

3

Place chicken breast in a microwave-safe dish, pierce with a fork several times, add sake, cover loosely with plastic wrap, and microwave at 600W for about 2 minutes until cooked through. Let cool and shred into bite-sized pieces.

4

Mix the seasoning ingredients in a bowl, add the eggplant, bean sprouts, and chicken, and toss well.

NUTRIENTES

Por 1 Porção

🔥

150

Calorias

  • 20g
    Proteína
  • 10g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

Use fresh bean sprouts for a crisp texture.Adjust the amount of pepper to suit your taste.This salad can be stored in the fridge for up to 2 days.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.