CookPal AI
recipe image

Chicken and Eggplant Sweet Vinegar Stir-fry

Cost $12, save $8

Source: Recommended by CookPal

  • 30 Min
  • 2 Servings
  • $12

INGREDIENTS

  • Main

    • 🍗 250g chicken thigh
    • 🍆 2 eggplants
    • 10cm daikon radish
    • 1/4 bag mizuna

  • Seasoning

    • 🧂 Pinch of salt and pepper
    • 4 tbsp salad oil
    • Potato starch as needed
    • 1 tbsp sake
    • 🍬 1 tbsp sugar
    • 2 tbsp vinegar
    • 2 tbsp soy sauce

STEPS

1

Cut chicken thigh into bite-sized pieces. Season with salt and pepper, then coat both sides with potato starch.

2

Trim eggplant ends and cut into bite-sized diagonal pieces. Soak in water and pat dry. Grate daikon radish and drain excess water. Cut mizuna into 3cm pieces.

3

Heat 3 tbsp salad oil in a frying pan over medium heat. Fry eggplant until golden and remove. Add 1 tbsp oil and cook chicken skin-side down until browned. Flip, cover, and steam for 2 minutes.

4

Wipe excess oil with paper towels. Return eggplant to the pan, add seasoning ingredients (sake, sugar, vinegar, soy sauce), and stir-fry until sauce thickens.

5

Mix grated daikon into the pan. Serve on a plate, garnished with additional daikon and mizuna.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 25g
    Protein
  • 20g
    Carbs
  • 18g
    Fats

đź’ˇ Tips

Use fresh eggplants to avoid bitterness.Adjust vinegar and sugar to balance sweetness and tanginess.Serve immediately for the best texture and flavor.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.