Chicken Breast and Bell Pepper Tangy Marinade

Name: Chicken Breast and Bell Pepper Tangy Marinade
Total time: 30 min
Yield: 2 份量
Ingredients: 🍗 1 chicken breast (250g); 1/2 red bell pepper (75g); 1/2 yellow bell pepper (75g); 10 shiso leaves; 1 piece ginger; 1 tbsp potato starch; 2 tbsp salad oil; 🧂 2 tbsp sugar; 3 tbsp vinegar; 3 tbsp soy sauce; 💧 150 ml water; 1 tsp chili flakes

成本 $10, 保存 $15

來源: Recommended by CookPal

30 Min
2 份量
$10

Chicken Breast and Bell Pepper Tangy Marinade

成本 $10, 保存 $15

來源: Recommended by CookPal

30 Min
2 份量
$10

食材

Main
- 🍗 1 chicken breast (250g)
- 1/2 red bell pepper (75g)
- 1/2 yellow bell pepper (75g)
- 10 shiso leaves
- 1 piece ginger
- 1 tbsp potato starch
- 2 tbsp salad oil
Tangy Marinade
- 🧂 2 tbsp sugar
- 3 tbsp vinegar
- 3 tbsp soy sauce
- 💧 150 ml water
- 1 tsp chili flakes

步驟

Thinly slice the red and yellow bell peppers. Cut off the stems of the shiso leaves and julienne them. Julienne the ginger.

Cut the chicken breast in half lengthwise, then slice diagonally into 1.5 cm pieces. Coat both sides with potato starch.

In a tray, mix the marinade ingredients (sugar, vinegar, soy sauce, water, chili flakes) until the sugar dissolves. Add the bell peppers, half of the shiso leaves, and ginger.

Heat salad oil in a frying pan over medium heat. Add the chicken pieces and cook until golden brown and fully cooked, flipping occasionally.

While hot, transfer the chicken to the marinade tray and mix gently. Let it sit for 10 minutes to absorb flavors. Sprinkle the remaining shiso leaves before serving.

營養成分

每份

🔥

250

卡路里

25g
蛋白質
15g
碳水化合物
10g
脂肪

💡 小提示

You can substitute bell peppers with carrots or onions for variety.Serve chilled for a refreshing summer dish.Store leftovers in the fridge for up to 2 days.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。