Ingredients with Measurements:
- 1 lb. Kinkoji (Japanese eggplant), sliced into thin rounds
- 1 lb. Unshiu (Japanese mandarin oranges), peeled and segmented
- 1 lb. boneless chicken breast, sliced into thin strips
- 1 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. sugar
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over high heat.
2. Add the sliced chicken breast and stir-fry for 2-3 minutes until browned.
3. Add the minced garlic and stir-fry for another 30 seconds.
4. Add the sliced Kinkoji and stir-fry for 2-3 minutes until tender.
5. Add the segmented Unshiu and stir-fry for another minute.
6. In a small bowl, mix together the soy sauce, oyster sauce, and sugar.
7. Pour the sauce over the stir-fry and stir to coat evenly.
8. Season with salt and pepper to taste.
9. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250 per serving
- Fat: 7g
- Carbohydrates: 22g
- Protein: 25g
Substitutions for ingredients:
- Kinkoji can be substituted with regular eggplant.
- Unshiu can be substituted with any type of mandarin oranges.
- Chicken breast can be substituted with tofu or shrimp for a vegetarian option.
Variations:
- Add sliced bell peppers or onions for extra flavor and texture.
- Substitute the soy sauce and oyster sauce with teriyaki sauce for a sweeter taste.
- Add a sprinkle of sesame seeds for a nutty flavor.
Tips and tricks:
- Make sure to slice the Kinkoji and chicken breast into thin strips for even cooking.
- Use a high smoke point oil like vegetable oil or canola oil for stir-frying.
- Don't overcook the Kinkoji or it will become mushy.
Storage instructions:
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the stir-fry in a large bowl or on individual plates.
- Garnish with sliced green onions or cilantro for a pop of color.
Garnishes:
- Sliced green onions
- Cilantro
- Sesame seeds
Pairings:
- White rice
- Steamed vegetables
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of water or chicken broth to create more sauce.
- If the Kinkoji is too tough, slice it thinner or cook it for longer.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Wash all produce thoroughly before using.
Food history:
- Kinkoji and Unshiu are both popular ingredients in Japanese cuisine.
Flavor profiles:
- Savory, sweet, and tangy.
Serving suggestions:
- Serve the stir-fry hot with rice and a side dish.
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Region: Japanese