Chicken and eggplant stir-fry
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Meet your new go-to stir-fry, with the perfect combination of sweet and salty notes. The sweet comes from mirin, a type of rice wine that gives the sauce a glaze-like consistency. Serve over soba noodles for a more filling meal.
Ingredients
Salt reduced chicken stock
½ cup(s), (125ml)
Soy sauce
¼ cup(s), (60ml)
Mirin seasoning
2 tbs
Cornflour
2 tsp
Sesame oil
½ tsp
Sunflower oil
2 tsp
Skinless chicken breast
500 g, cut into 2cm pieces
Eggplant
½ medium, cut into 1cm cubes
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Snow peas
200 g, trimmed
Green shallot(s)
3 individual, thinly sliced
Eschalot(s)
1 whole, thinly sliced, to serve (optional)
Instructions
1
Whisk stock, soy sauce, mirin, cornflour and sesame oil in a small bowl until combined. Set aside.
2
Heat 1 teaspoon sunflower oil in a large wok over high heat. Stir-fry chicken in two batches, for about 2-3 minutes each batch, or until cooked through. Transfer to a plate and set aside.
3
Heat remaining oil in wok. Stir-fry eggplant, garlic, and ginger for about 5 minutes, or until eggplant is softened.
4
Whisk the reserved sauce mixture until smooth, then add to wok along with snow peas, shallots and reserved chicken. Cook, stirring, 1-2 minutes or until sauce boils and thickens and peas are just tender. Serve sprinkled with eschalot.
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