CookPal AI
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Chicken Thigh and Summer Vegetables with Mustard Stir-fry

Coût $8, économiser $12

Source: Recommended by CookPal

  • 15 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • Protein

    • 🍗 1 piece (250g) chicken thigh

  • Vegetables

    • 🥒 1/2 zucchini (100g), sliced
    • 🍅 6 cherry tomatoes, halved
    • 1/2 yellow bell pepper (75g), diced

  • Seasoning

    • 🧂 Pinch of salt and pepper
    • 1 tsp salad oil

  • Sauce

    • 1 tbsp sake
    • 1 tbsp soy sauce
    • 🍯 1 tsp honey
    • 1/2 tbsp grain mustard

ÉTAPES

1

Cut chicken into bite-sized pieces and season with salt and pepper.

2

Slice zucchini into 5mm rounds, halve cherry tomatoes, and dice yellow bell pepper into small pieces.

3

Heat salad oil in a pan, place chicken skin-side down, and cook for 3 minutes on medium heat until browned. Flip and cook for another 2 minutes until fully cooked.

4

Add zucchini and yellow bell pepper to the pan, stir-fry until browned. Add sauce ingredients and mix well. Finally, add cherry tomatoes and stir briefly.

NUTRIMENTS

Par portion

🔥

350

Calories

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

💡 Astuces

Serve with rice or bread for a complete meal.Pair with a glass of white wine for a sophisticated touch.Use fresh summer vegetables for the best flavor.

⚠️ Précautions

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