Braised Chicken and Eggplant

Braised Chicken and Eggplant

The apricot wine is added to give a mild sweetness and richness

Cooking time
20 min
Calories
361kcal
Sodium
1000mg
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1

2

6 pods

4 Tbsp

1/2 Tbsp

Directions

  1. Cut the chicken into bite-size pieces. Coarsely chop up the eggplants into easy to eat chunks. Remove stems from the green beans and cut in half lengthwise.
  2. Heat the vegetable oil in a pot over medium heat, and saute chicken (1). When color changes, add and quickly saute eggplants.
  3. Add 200 ml (6.8 fl. oz.) of water, and when it comes to boil, add in the green beans and apricot wine, and simmer for a short time.
  4. Add the soy sauce, and cover with a drop lid. Cook for 7 - 8 minutes over low to medium heat until most of the cooking liquid is boiled off.

Cooking Basics

Green beans - removing stems

Rather that removing one stem at a time, it is much faster to lay the beans with stems facing in the same direction and then cut these off at once.

Eggplants - random cut

Cut off the stem, and rotate the eggplant as you cut up from one end.

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