Chicken Breast and Eggplant Stir-fry

Name: Chicken Breast and Eggplant Stir-fry
Total time: 15 min
Yield: 2 份量
Ingredients: 🍗 1 chicken breast (250g); 🍆 3 eggplants (240g); 1 tbsp sake; 🧂 Pinch of salt and pepper; 1 tbsp cornstarch; 2 tbsp salad oil; 🧅 Chopped green onion, as needed; 1 tbsp sake; 2 tbsp mirin; 🍬 1 tsp sugar; 1.5 tbsp soy sauce

成本 $8, 保存 $12

來源: Recommended by CookPal

15 Min
2 份量
$8

Chicken Breast and Eggplant Stir-fry

成本 $8, 保存 $12

來源: Recommended by CookPal

15 Min
2 份量
$8

食材

Main Ingredients
- 🍗 1 chicken breast (250g)
- 🍆 3 eggplants (240g)
Seasoning
- 1 tbsp sake
- 🧂 Pinch of salt and pepper
- 1 tbsp cornstarch
- 2 tbsp salad oil
- 🧅 Chopped green onion, as needed
Sauce
- 1 tbsp sake
- 2 tbsp mirin
- 🍬 1 tsp sugar
- 1.5 tbsp soy sauce

步驟

Cut off the eggplant stems and slice them into 1.5cm thick rounds.

Slice the chicken breast into 1cm thick pieces using a slanted cutting technique. Marinate with sake, salt, and pepper, then coat with cornstarch.

Heat salad oil in a frying pan over medium heat. Cook the chicken for 30 seconds on each side, then add eggplant and stir until coated with oil. Cover and steam on low heat for 2–3 minutes.

Add the sauce ingredients and stir until evenly coated. Serve on a plate and garnish with chopped green onion.

營養成分

每份

🔥

350

卡路里

25g
蛋白質
20g
碳水化合物
15g
脂肪

💡 小提示

Use fresh eggplants for better texture and flavor.Serve with steamed rice for a complete meal.Adjust the sweetness and saltiness of the sauce to your preference.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。