Stir-fried chicken, eggplant and green peppers with oyster sauce

 

Ingredients

- 300g chicken breast

- 1 tablespoon shio koji (salted rice malt)

- 1 teaspoon tubed ginger

- 1 eggplant

- 1 bell pepper

- 1 tablespoon sesame oil

- 1 tablespoon oyster sauce

How to cook

Cut the chicken breast into bite-sized pieces and place in an airtight container.

Add the ginger and shio koji, tie the top of the airtight container and knead well, then place in the refrigerator and leave overnight.

Remove the stem from the eggplant and cut into strips.

Remove the stem and seeds from the bell pepper and cut into strips.

Heat a frying pan, add sesame oil and cook the chicken breast skin-side down over high heat.

Once browned, flip it over, add the eggplant and cook over medium heat until cooked through.

Once cooked through, add the bell pepper and oyster sauce and mix lightly.

Serve on a plate and you're done.