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Sautéed Chicken Tenderloin and Lotus Root with Japanese Mayo

Chi phí $5, lưu $10

Nguồn: Recommended by CookPal

  • 15 Min
  • 2 Số suất
  • $5

NGUYÊN LIỆU

  • Main Ingredients

    • 🍗 200g chicken tenderloin, sliced
    • 150g lotus root, sliced
    • 100g komatsuna, chopped
    • 🧂 A pinch of salt and pepper
    • 1/2 tbsp vegetable oil
    • A pinch of shichimi togarashi

  • Seasoning

    • 🧂 2 tbsp soy sauce
    • 🥪 1 tbsp mayonnaise
    • 4g katsuobushi (bonito flakes)

BƯỚC

1

Slice the chicken tenderloin diagonally into 2cm wide pieces. Season with salt and pepper.

2

Cut the lotus root in half lengthwise, then slice into 5mm thick pieces. Soak in water for 5 minutes and drain. Chop the komatsuna into 3cm pieces.

3

Heat vegetable oil in a frying pan over medium heat. Add the chicken and stir-fry until the color changes.

4

Add the lotus root and stir-fry until cooked through. Add the komatsuna and stir-fry briefly.

5

Add the soy sauce, mayonnaise, and katsuobushi. Stir to combine. Serve on a plate and sprinkle with shichimi togarashi.

CHẤT DINH DƯỠNG

Mỗi 1 suất

🔥

250

Calo

  • 25g
    Protein
  • 10g
    Carbohydrate
  • 10g
    Chất béo

💡 Mẹo

You can substitute komatsuna with spinach or bok choy if unavailable.Adjust the amount of shichimi togarashi to your spice preference.Serve with steamed rice for a complete meal.

⚠️ Lưu ý

Công thức này chỉ mang tính gợi ý. Việc sử dụng cụ thể cần điều chỉnh theo từng người.