Filter
Reset
Sort ByRelevance
2ND COURSE
Stir-fried chicken fillet with pumpkin and eggplant
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Rinse some water over the eggplant cubes and dry well in a kitchen towel.
-
Heat the rest of the oil in a skillet or wok. Stir fry the onion rings and pumpkin cubes for a few minutes.
-
Then add the eggplant, chicken and garlic and fry for about 5 to 8 minutes until everything is nicely browned and done.
-
Serve the dish sprinkled with coriander. Tasty with rice or couscous.
-
25 minMain dishmixed seafood, yellow rice, peanut oil, olive oil, Dutch wok vegetables, frozen pea, spring / forest onion, fresh coriander,paella with seafood
-
20 minMain dishslip tongues, flour, butter, lemon, fresh ginger root, fresh pineapple, Kiwi, strawberries, seedless blue grapes, fresh fresh mint,tongue picasso
-
25 minMain dishlime juice, soy sauce, olive oil, chili pepper, Brown sugar, garlic, chicken breast, chicken stock cube, finely chopped red cabbages, chopped carrot, forest outing, peanut, fresh coriander,salad with chili-lime chicken
-
150 minMain dishonions, soup meat, fresh ginger, cloves, garlic, fish sauce, cinnamon stick, Mihoen, pak choi, bean sprouts, rib eye, coriander, basil, bunch onion,pho with noodles and ribeye
Nutrition
285Calories
Sodium0% DV0g
Fat23% DV15g
Protein62% DV31g
Carbs2% DV5g
Fiber0% DV0g
Loved it