Hello! This is PAO.
A side dish made with light chicken breast and eggplant stir-fried with a rich garlic miso sauce!
It’s delicious even when it’s cold, so it’s a recommended side dish for lunch boxes.
Ingredients (for 2 people)
Chicken breast…1 piece
Salt and pepper…a little
Sake: 1 tablespoon
Katakuriko 3-4 tablespoons
Eggplant・2 pieces
Green pepper…2 pieces
＊Miso・・・1 and 1/2 tbsp
＊Soy sauce, mirin, sake, sugar, water・・・1 tbsp each
＊Garlic・・・1/2 clove (grated)
Salad oil 2 tbsp
How to make
1, Slice the chicken breast so that the fibers are cut off.
Rub in the sake and salt and pepper.
2, Put the potato starch and the chicken breast from step 1 in a plastic bag, and lightly dust with the flour.
◎It’s easier if you sprinkle half the amount of chicken and potato starch, then add the rest.
3, Heat 1 tablespoon of salad oil in a frying pan and bake the chicken breast from 2.
When the whole is whitish, flip it over, and once both sides are baked, take it out.
4, Cut the eggplant in half vertically, make fine cuts and cut into bite-sized pieces.
Heat the remaining 1 tablespoon of salad oil in a frying pan and fry the eggplant skin side down.
Sprinkling oil all over the skin will give it a nice color.
Turn over and cook until the eggplant is soft, then add the green pepper and stir-fry briefly.
5.Add the chicken breast back in, add * and mix it all together. Once the liquid has evaporated, it’s done!
If you sprinkle a little shichimi chili pepper, it will have a spicy taste and it will be delicious♪
©PAO
PAO’s simple home meal Powered by livedoor blog (blog.jp)
Easy savings! Stir-fried chicken breast and eggplant with garlic miso♪
