Eggplant Chicken Breast Rice Bowl

Name: Eggplant Chicken Breast Rice Bowl
Yield: 415 g
Ingredients: White Rice 105 bowl; Chicken Breast (raw) 100 g; Fresh Eggplant 190 piece; Tuna Sauce (Tuna Extract) 10 g; Tsuyu Sauce 10 g

Difficulty NORMAL 327 kcal

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Ingredients

Main ingredients

White Rice 0.5 bowl
Chicken Breast (raw) 100 g
Fresh Eggplant 1 piece

Seasonings/Sauce

Tuna Sauce (Tuna Extract) 10 g
Tsuyu Sauce 10 g

Nutrition summary

Carbohydrates 50.68 g 61%

Protein 28.78 g 35%

Fat 1.33 g 4%

Serving size 415g

Cooking steps

1

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

Finely chop the onion and green onion.
3

Heat cooking oil in a pan and stir-fry the chicken breast.
4

When the chicken breast is cooked, add eggplant and onion, then stir-fry together.
5

Season with soy sauce, oyster sauce, and pepper.
6

Place the stir-fried ingredients over rice, garnish with green onion, and serve.

Eggplant Chicken Breast Rice Bowl

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