Eggplant, Bell peppers and Chicken with Sweet and Sour Sauce

1. 1

   Slice the chicken breast diagonally into bite-sized pieces.

2. 2

   Marinate in a sake and soy sauce mixture (4:1).

3. 3

   Coat the chicken with katakuriko.

4. 4

   Heat oil in the frying pan and cook until golden brown.

5. 5

   Remove from the pan.

6. 6

   Chop the eggplant and bell peppers into chunks.

7. 7

   First stir-fry eggplant and once cooked, add the bell pepper and season lightly with salt.

8. 8

   Transfer chicken into the frying pan and then season with .

9. 9

   Bring to a boil (the sauce will thicken as it heats up).

10. 10

    Drizzle in a little sesame oil at the end.

* Per serving · 4 servings · Values may vary.

No additional tips available.