CookPal AI
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Chicken and Root Vegetables Black Vinegar Stir-fry Bowl

Coût $10, économiser $5

Source: Recommended by CookPal

  • 15 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Main

    • 🍚 2 bowls cooked rice (400g)
    • 🍗 200g chicken thigh
    • 🥕 200g cut vegetables for simmering

  • Seasoning

    • 🧂 Pinch of salt and pepper
    • 2 tbsp potato starch
    • 2 tbsp salad oil

  • Sauce

    • 1 tbsp sake
    • 🍬 1/2 tbsp sugar
    • 2 tbsp black vinegar
    • 1 1/2 tbsp soy sauce
    • Pinch of sliced chili

ÉTAPES

1

Cut chicken into bite-sized pieces and season with salt and pepper. Coat with 1 tbsp of potato starch.

2

Place cut vegetables in a plastic bag and coat with the remaining 1 tbsp of potato starch.

3

Mix all sauce ingredients (sake, sugar, black vinegar, soy sauce, chili) in a bowl.

4

Heat salad oil in a frying pan over medium heat. Place chicken skin-side down and cook until browned. Flip and add vegetables, stir-frying for about 5 minutes.

5

Pour the prepared sauce into the pan and stir until the ingredients are evenly coated.

6

Serve the stir-fry over bowls of cooked rice.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 25g
    Protéines
  • 50g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use fresh vegetables for better texture and flavor.Adjust the amount of chili based on your spice preference.Pair with a soft-boiled egg for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.