Chicken And Eggplant Stir Fry
Chicken and Eggplant Stir-Fry is a delicious and easy-to-make dish featuring tender chicken, soft eggplant, and vibrant vegetables in a savory soy vinegar sauce. Perfect for quick weeknight dinners, this flavorful stir-fry is both healthy and satisfying. Serve it with rice or noodles for a complete meal!
Chicken And Eggplant Stir Fry is a flavorful and easy-to-make dish that combines tender chicken, soft and savory eggplant, and vibrant vegetables in a rich, tangy sauce. Perfect for weeknight dinners, this recipe features a harmonious blend of sweet, savory, and umami flavors, enhanced with a hint of spice for extra depth. Serve it over steamed rice or noodles for a wholesome and satisfying meal that’s sure to please everyone at the table.
Ingredients
- 1 eggplant
- 1 green pepper
- 1/4 onion
- 300 g chicken meat
- Salt (to taste)
- 1 teaspoon sake (cooking wine)
- 1 teaspoon soy sauce
- 1 + 1/2 tablespoons rice flour (or regular flour)
- 1 tablespoon oil
- 1 tablespoon sugar
- 1 tablespoon mirin (sweet rice wine)
- 3 tablespoons soy sauce
- 3 tablespoons vinegar
- 100 ml water
- Pepper flakes (optional)
Nutritional Information
- Calories: 250
- Protein: 20g
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Sugar: 6g
- Fiber: 3g
- Sodium: 850mg
- Cholesterol: 50mg
Directions
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Cut the eggplant, green pepper, onion, and chicken meat into small pieces. Place them in separate bowls.
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Marinate the chicken by mixing it with salt, 1 teaspoon sake, 1 teaspoon soy sauce, and 1 + 1/2 tablespoons rice flour. Set aside.
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Heat 1 tablespoon of oil in a pan. Add the eggplant and chicken and fry until they are well-cooked. Remove from the pan and set aside.
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Top the cooked chicken and eggplant with the sliced green chili.
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In the same pan, combine 1 tablespoon sugar, 1 tablespoon mirin, 3 tablespoons soy sauce, 3 tablespoons vinegar, 100 ml water, onion slices, and chili (hot or mild, as preferred). Cook the mixture until the sauce thickens slightly.
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Pour the sauce over the chicken and vegetables. Sprinkle with pepper flakes, if desired. Serve hot.
