Sautéed Chicken with Miso-Glazed Eggplant and Scallions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sautéed and paired with miso-glazed eggplant, creating a harmonious balance of umami and fresh scallion brightness. This Japanese-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, eggplant, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 Japanese cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Slice 1 large eggplant into 1/2-inch thick rounds. In a small bowl, mix 2 tbsp white miso paste, 1 tbsp soy sauce, 1 tbsp mirin, and 2 tbsp water until smooth. Heat 1 tbsp vegetable oil in a skillet over medium heat. Add eggplant slices and cook 3 minutes per side until golden and soft. Brush miso glaze on eggplant, cook another 2 minutes until sticky and fragrant, then remove from pan.
  2. Step 2: Thinly slice 2 chicken breasts (about 1 lb) into medallions. Heat 1 tbsp vegetable oil and 2 tsp sesame oil in the same skillet over medium-high heat. Add 2 minced garlic cloves and 1 tsp grated fresh ginger, sauté for 30 seconds until aromatic.
  3. Step 3: Add chicken slices to skillet, cook 4-5 minutes stirring occasionally until golden and cooked through. Season with a splash of soy sauce if desired.
  4. Step 4: Slice 3 scallions thinly and sprinkle over the chicken and eggplant just before serving for a fresh, sharp contrast.

Related recipes