CookPal AI
recipe image

Chicken and Summer Vegetables Soy Butter Stir-fry

Costo $8, ahorrar $12

Fuente: Recommended by CookPal

  • 15 Min
  • 2 Porciones
  • $8

INGREDIENTES

  • Vegetables

    • 12 shishito peppers
    • 100g pumpkin, sliced

  • Protein

    • 150g chicken thigh, diced

  • Seasoning

    • 🧄 1 clove garlic, sliced
    • 🧂 Salt and pepper, to taste
    • 2 tsp soy sauce
    • 🧈 10g salted butter

  • Other

    • 1 tbsp salad oil
    • Flour, as needed

PASOS

1

Pierce shishito peppers with a skewer. Slice pumpkin into 1cm pieces and microwave on a heatproof plate for 5 minutes at 600W.

2

Cut chicken thigh into bite-sized pieces, season with salt and pepper, and coat both sides with flour. Slice garlic thinly.

3

Heat salad oil in a frying pan over medium heat. Cook chicken skin-side down until browned, then flip and cook through.

4

Add garlic and shishito peppers to the pan and stir-fry for 2 minutes. Add pumpkin and seasoning ingredients, mixing well to coat everything.

NUTRIENTES

Por 1 porción

🔥

350

Calorías

  • 25g
    Proteína
  • 15g
    Carbohidratos
  • 20g
    Grasas

💡 Consejos

Use fresh summer vegetables for the best flavor.Microwaving the pumpkin beforehand saves cooking time.Adjust the amount of soy sauce and butter to suit your taste.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.