Chicken and eggplant stir-fry with miso sauce, served over rice in a bowl, quick and easy 10 minutes.

 

[Ingredients for 2 servings]

* Chicken thigh: 1 piece

* Eggplant: 1

* Green bell peppers: 2

* Salad oil: 2 teaspoons

* Rice (freshly cooked): 2 bowls

<Seasonings>

* Sake: 1 tablespoon

* Mirin: 1 tablespoon

* Sugar: 1 tablespoon

* Miso: 1 tablespoon

* Barbecue sauce: 2 tablespoons

[Preparation]

* Cut the chicken thigh into bite-sized pieces. Cut off the stem of the eggplant, cut into chunks, and soak in water. Cut the green bell peppers in half lengthwise, remove the stems and seeds, and cut into chunks.

[Instructions]

1. Arrange the wet eggplant in a heatproof container, cover loosely with plastic wrap, and heat in the microwave for 2 minutes.

2. Heat salad oil in a frying pan over medium heat. Sauté the chicken thighs until browned, then move them to the side of the pan. Add the eggplant and bell peppers and sauté.

3. Add the mixed ingredients for the <seasoning> and sauté everything over medium heat. Once most of the liquid has evaporated, transfer to a bowl of rice.