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Yangnyeom Eggplant with Chicken

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Protein

    • 🍗 150g chicken thigh

  • Vegetables

    • 🍆 2 eggplants

  • Seasoning

    • 🧂 Pinch of salt and pepper
    • 1 tsp soy sauce
    • 2 1/2 tbsp gochujang
    • 🍯 1 tbsp honey

  • Other

    • 20g cornstarch
    • 3 tbsp vegetable oil
    • Pinch of white sesame seeds

PASSOS

1

Cut off the stem of the eggplants, slice them into bite-sized pieces, and soak in water for 5 minutes. Pat dry thoroughly.

2

Cut the chicken into bite-sized pieces. Season with salt and pepper and rub to coat.

3

Place the eggplants, chicken, and cornstarch into a plastic bag. Shake to coat evenly with cornstarch.

4

Heat vegetable oil in a frying pan over medium heat. Add the chicken and cook for about 3 minutes until golden and crispy. Add the eggplants and stir-fry until softened and the chicken is cooked through.

5

Push the ingredients to one side of the pan, leaving space for the sauce. Add soy sauce, gochujang, and honey. Stir to combine and coat the ingredients evenly. Serve on a plate and sprinkle with white sesame seeds.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 25g
    Proteína
  • 20g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

Serve with steamed rice for a complete meal.Adjust the amount of gochujang for desired spiciness.Leftovers 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.