CookPal AI
recipe image

Chicken and Summer Vegetables Soy Butter Stir-fry

Coût $8, économiser $12

Source: Recommended by CookPal

  • 15 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • 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

ÉTAPES

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.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 25g
    Protéines
  • 15g
    Glucides
  • 20g
    Graisses

💡 Astuces

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.

⚠️ Précautions

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