Eggplant and Chicken Miso Stir-fry | Umami Insider

Ingredients:
- 1 Boneless Skinless Chicken Thigh
- 1 tsp Soy Sauce
- 1 tsp Sake
- 1 Eggplant
- 1 Green Peppers
- Sesame Oil, for cooking
- Seasoning
- 2 Tbsp Miso
- 2 Tbsp Mirin
- ½ Tbsp Soy sauce
- 1 Tbsp Sugar

Instructions:
1. Remove any excess fat from the chicken, and cut into small pieces.
2. Rub the soy sauce and sake all over the chicken pieces.
3. Remove the stem from the eggplant, and cut it vertically in half. Then cut it into small pieces.
4. Cut the green pepper in half and remove the seeds. Then cut it into small pieces.
5. Mix the ingredients for the seasoning together in a small bowl.
6. Pour sesame oil in a pan, place eggplants, put the lid on, and heat over medium heat. Let it cook for about 5 minutes.
7. Once the eggplants are tender, add chicken and stir-fry on medium-high heat for about 2 minutes.
8. Add green peppers and keeping cooking until chickens begin to brown.
9. Pour in the seasoning mixture and stir-fry until any excess liquid is gone.