Eggplant, Bell peppers and Chicken with Sweet and Sour Sauce

Eggplant, Bell peppers and Chicken with Sweet and Sour Sauce

Simply stir fry eggplant and green bell pepper together, then add chicken breast. Soft chicken covered with sweet and sour pork style ketchup makes this very appetizing!

Ingredients: 3 to 4 servings

Chicken breast
1 (200 - 250 g)
Eggplant (slim Japanese type)
3 to 4
Green bell pepper
4 to 5
◎Katakuriko (for coating the meat)
As needed
◎Sake, soy sauce (for seasoning the meat)
As needed
★Ketchup, mirin
about 3 tablespoons each
★Soy sauce, vinegar, sesame oil
1 tablespoon each
★ Doubanjiang
about 1/2 teaspoon


1. Slice the chicken breast diagonally into bite-sized pieces. Marinate in a sake and soy sauce mixture (4:1).
2. Coat the chicken with katakuriko. Heat oil in the frying pan and cook until golden brown. Remove from the pan.
3. Chop the eggplant and bell peppers into chunks. First stir-fry eggplant and once cooked, add the bell pepper and season lightly with salt.
4. Transfer chicken into the frying pan and then season with ★. Bring to a boil (the sauce will thicken as it heats up). Drizzle in a little sesame oil at the end.

Story Behind this Recipe

Green bell peppers and eggplant were in season this summer and autumn in my garden!
I added some chicken breast that was on sale for around 100 yen ($1) to make dinner!
It looks like sweet and sour pork so I cooked it using a similar sauce. It'll taste better when cooled if you use just a small bit of sauce. It's delicious in bento, too!