Chicken and eggplant stir-fry
Persons
4
Ingredients
- 650g boneless, skinless chicken breast - cut into bite sizes
- 6 tbsp flour (approx) to coat the chicken
- 2 eggplants (about 500g) - cut into bite sizes
- Ingredient A -
- 1 dried chili
- 4 tbsp apple cider vinegar
- 4 tbsp soy sauce
- 35g brown sugar
- 2 tbsp cooking white wine
- 2 tbsp mirin
- 100ml water
Instructions
- 1. In a skillet, heat 2 tbsp vegetable oil and fry eggplants stirring often, until evenly cooked and lightly browned. Transfer to a plate lined with a paper and set aside.
- 2. Toss the chicken in the flour to coat, shake off any excess. In the same skillet, add chicken and fry them until chicken is no longer pink. Put the eggplants back to the skillet, add the ingredient "A" to season, continue cooking. Bring it to boil and, once it is boiling, reduce the heat to low and simmer about 5 mins.
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