CookGo
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Chicken and Myoga Stir-fry with Ponzu Sauce

Cost $10, save $5

Source: Recommended by CookGo

  • 20 Min
  • 2 Servings
  • $10

INGREDIENTS

  • Protein

    • 🍗 1 piece (250g) chicken thigh

  • Vegetables

    • 3 pieces myoga
    • 🍆 2 eggplants (160g)

  • Seasoning

    • 🧂 A pinch of salt and pepper
    • 1 tbsp potato starch
    • 2 tbsp sesame oil
    • 1 tsp grated ginger
    • 2 tbsp ponzu sauce

STEPS

1

Cut myoga into quarters lengthwise. Remove the stems from the eggplants and slice them into 1cm thick pieces.

2

Cut chicken into bite-sized pieces, season with salt and pepper, and coat evenly with potato starch.

3

Heat sesame oil in a frying pan over medium heat. Place the chicken skin-side down and cook until both sides are golden brown, flipping occasionally. Add eggplants and stir-fry until softened, then add myoga and stir briefly.

4

Add grated ginger and ponzu sauce, stirring to coat everything evenly.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 25g
    Protein
  • 15g
    Carbs
  • 20g
    Fats

đź’ˇ Tips

You can substitute myoga with green onions or shallots if unavailable.Serve with steamed rice for a complete meal.Use low-sodium ponzu sauce for a healthier option.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.