Stir-fried Chicken Breast and Eggplant

Name: Stir-fried Chicken Breast and Eggplant
Yield: 265 g
Ingredients: Oyster Sauce 15 g; Stir-fried Eggplant 100 side dish bowl; Jayeonsillok Cube Chicken Breast Cheongyang Chili 150 g

224 kcal

#Chicken Breast Recipe #Eggplant Recipe #Diet Food #High Protein Dish #Low Calorie #Easy Recipe #Healthy Food #Stir-fried Chicken Breast #Stir-fried Vegetables #Fitness Meal

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Ingredients

Main ingredients

Oyster Sauce 15 g
Stir-fried Eggplant 1 side dish bowl
Jayeonsillok Cube Chicken Breast Cheongyang Chili 150 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 11.71 g 21%

Protein 23.7 g 42%

Fat 9.49 g 38%

Serving size 265g

Cooking steps

1

Cut the chicken breast and eggplant into bite-sized pieces.
2

Mince the garlic.
3

Heat olive oil in a pan and sauté the garlic.
4

Add the chicken breast and cook over medium heat.
5

Add the eggplant and onion, and stir-fry together.
6

Season with soy sauce, salt, and pepper.
7

Stir-fry until all ingredients are cooked through.

Stir-fried Chicken Breast and Eggplant

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