CookPal AI
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Sweet Soy Sauce Chicken and Eggplant Rice Bowl

Cost $8, save $5

Source: Recommended by CookPal

  • 15 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Base

    • 🍚 2 bowls cooked rice (400g)

  • Protein

    • 🍗 125g chicken thigh

  • Vegetables

    • 🍆 1 medium eggplant
    • 1 green bell pepper

  • Seasoning

    • 2 tbsp potato starch
    • 2 tbsp sesame oil

  • Sauce

    • 🍬 1 tbsp sugar
    • 3 tbsp ponzu soy sauce
    • đź’§ 2 tbsp water

STEPS

1

Cut the eggplant into bite-sized pieces and remove the stem. Halve the bell pepper, remove seeds and stem, and cut into bite-sized pieces.

2

Cut the chicken thigh into bite-sized pieces.

3

Place the eggplant, chicken, and potato starch into a plastic bag. Seal and shake to coat evenly.

4

Heat sesame oil in a frying pan over medium heat. Add chicken and cook until golden brown. Add eggplant and stir-fry for about 2 minutes until softened. Add bell pepper and stir briefly, then add the sauce ingredients and cook until thickened.

5

Serve the cooked mixture over bowls of rice.

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 25g
    Protein
  • 50g
    Carbs
  • 15g
    Fats

đź’ˇ Tips

Use fresh vegetables for optimal flavor and texture.Adjust the sweetness of the sauce by adding more or less sugar.Pair with a side of miso soup for a complete Japanese meal.

⚠️ Precautions

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