Young Corn and Chicken Butter Ponzu Stir-fry

Name: Young Corn and Chicken Butter Ponzu Stir-fry
Total time: 20 min
Yield: 2 Portions
Ingredients: 🍗 1 piece (250g) chicken thigh; 10 pieces (100g) young corn; 🥦 4 stalks (80g) asparagus; 🧂 Pinch of salt and pepper; 1/2 tbsp potato starch; 1/2 tbsp salad oil; 2 tbsp ponzu sauce; 🧈 10g salted butter

Coût $10, économiser $8

Source: Recommended by CookPal

20 Min
2 Portions
$10

Young Corn and Chicken Butter Ponzu Stir-fry

Coût $10, économiser $8

Source: Recommended by CookPal

20 Min
2 Portions
$10

INGRÉDIENTS

Protein
- 🍗 1 piece (250g) chicken thigh
Vegetables
- 10 pieces (100g) young corn
- 🥦 4 stalks (80g) asparagus
Seasoning
- 🧂 Pinch of salt and pepper
- 1/2 tbsp potato starch
- 1/2 tbsp salad oil
- 2 tbsp ponzu sauce
- 🧈 10g salted butter

ÉTAPES

Cut the young corn diagonally in half. Peel the lower half of the asparagus with a peeler and slice diagonally into 3–4 cm pieces.

Cut the chicken into bite-sized pieces, season with salt and pepper, and coat evenly with potato starch.

Heat salad oil in a frying pan over medium heat. Place the chicken skin-side down and cook until both sides are browned. Add the young corn and asparagus, stir-fry until softened, then add ponzu sauce and butter. Stir to combine.

NUTRIMENTS

Par portion

🔥

350

Calories

25g
Protéines
15g
Glucides
20g
Graisses

💡 Astuces

You can add red bell peppers for extra color and flavor.Serve with steamed rice for a complete meal.Use unsalted butter if you prefer less salt.

⚠️ Précautions

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