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Chicken Breast and Shimeji Mushroom Ponzu Simmer

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Main

    • 🍗 1 chicken breast (250g), skinless
    • 🍄 1 pack shimeji mushrooms
    • 🧅 1/2 green onion, sliced

  • Coating

    • Potato starch, as needed

  • Cooking Oil

    • 1 tbsp salad oil

  • Seasoning

    • 1 tbsp sake
    • 🧂 Salt and pepper, a pinch
    • 1/2 tsp grated ginger
    • 2 tbsp ponzu sauce
    • 1 tbsp soy sauce
    • 💧 100ml water

PASSI

1

Cut the chicken breast into bite-sized pieces. Place the chicken and seasoning ingredients (sake, salt and pepper, grated ginger) into a plastic bag and massage well.

2

Trim the base of the shimeji mushrooms and separate them by hand. Slice the green onion diagonally into thin pieces.

3

Coat the seasoned chicken pieces with potato starch.

4

Heat salad oil in a frying pan over medium heat. Add the chicken and cook until the color changes. Add the shimeji mushrooms and green onion, then stir-fry briefly.

5

Add the ponzu sauce, soy sauce, and water to the pan. Bring to a boil, cover with a lid, and simmer for about 3 minutes.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 30g
    Proteine
  • 10g
    Carboidrati
  • 5g
    Grassi

💡 Suggerimenti

Use fresh shimeji mushrooms for the best texture and flavor.Adjust the amount of ponzu sauce to your taste preference.Serve with steamed rice for a complete meal.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.