Chicken and Summer Vegetables Soy Butter Stir-fry

Name: Chicken and Summer Vegetables Soy Butter Stir-fry
Total time: 15 min
Yield: 2 份数
Ingredients: 12 shishito peppers; 100g pumpkin, sliced; 150g chicken thigh, diced; 🧄 1 clove garlic, sliced; 🧂 Salt and pepper, to taste; 2 tsp soy sauce; 🧈 10g salted butter; 1 tbsp salad oil; Flour, as needed

成本 $8, 节省 $12

来源: Recommended by CookPal

15 Min
2 份数
$8

Chicken and Summer Vegetables Soy Butter Stir-fry

成本 $8, 节省 $12

来源: Recommended by CookPal

15 Min
2 份数
$8

食材

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

步骤

Pierce shishito peppers with a skewer. Slice pumpkin into 1cm pieces and microwave on a heatproof plate for 5 minutes at 600W.

Cut chicken thigh into bite-sized pieces, season with salt and pepper, and coat both sides with flour. Slice garlic thinly.

Heat salad oil in a frying pan over medium heat. Cook chicken skin-side down until browned, then flip and cook through.

Add garlic and shishito peppers to the pan and stir-fry for 2 minutes. Add pumpkin and seasoning ingredients, mixing well to coat everything.

营养成分

每份

🔥

350

卡路里

25g
蛋白质
15g
碳水化合物
20g
脂肪

💡 小贴士

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.

⚠️ 注意事项

此食谱仅供参考，具体使用需根据个人情况进行调整。