CookPal AI
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Sautéed Chicken Tenderloin and Lotus Root with Japanese Mayo

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

  • 15 Min
  • 2 Porciones
  • $5

INGREDIENTES

  • Main Ingredients

    • 🍗 200g chicken tenderloin, sliced
    • 150g lotus root, sliced
    • 100g komatsuna, chopped
    • 🧂 A pinch of salt and pepper
    • 1/2 tbsp vegetable oil
    • A pinch of shichimi togarashi

  • Seasoning

    • 🧂 2 tbsp soy sauce
    • 🥪 1 tbsp mayonnaise
    • 4g katsuobushi (bonito flakes)

PASOS

1

Slice the chicken tenderloin diagonally into 2cm wide pieces. Season with salt and pepper.

2

Cut the lotus root in half lengthwise, then slice into 5mm thick pieces. Soak in water for 5 minutes and drain. Chop the komatsuna into 3cm pieces.

3

Heat vegetable oil in a frying pan over medium heat. Add the chicken and stir-fry until the color changes.

4

Add the lotus root and stir-fry until cooked through. Add the komatsuna and stir-fry briefly.

5

Add the soy sauce, mayonnaise, and katsuobushi. Stir to combine. Serve on a plate and sprinkle with shichimi togarashi.

NUTRIENTES

Por 1 porción

🔥

250

Calorías

  • 25g
    Proteína
  • 10g
    Carbohidratos
  • 10g
    Grasas

💡 Consejos

You can substitute komatsuna with spinach or bok choy if unavailable.Adjust the amount of shichimi togarashi to your spice preference.Serve with steamed rice for a complete meal.

⚠️ Precauciones

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