使用商店购买海鲜酱makes this chicken stir-fry easy and fast. You can substitute any quick-cooking vegetable, such as mushrooms, thinly sliced carrots, or broccoli florets. Round out the meal with蒸白米饭。
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3汤匙。蔬菜或花生油
1个中洋葱,切成两半,切成薄片
1个红色铃铛胡椒,尸体,播种和切成薄片
1磅无骨,无皮肤的鸡胸肉,切成3/4英寸的块
盐和新鲜的黑胡椒粉
6盎司。豌豆,修剪
碎红辣椒片
1to 2 tsp. minced fresh ginger (optional)
1/3杯hoisin酱
2汤匙。水
1/3杯干烤花生或腰果
营养信息
卡路里(KCAL):350
脂肪卡路里(KCAL):150
脂肪(g):17
饱和脂肪(G):3
多不饱和脂肪(G):8
单不饱和脂肪(G):6
胆固醇(MG):65
钠(MG):710
碳水化合物(G):19
纤维(G):4
蛋白质(G):32
准备
加热2汤匙。用中高温的大煎锅中的油。加入洋葱,煮2至3分钟。加入胡椒粉,煮至胡椒和洋葱在边缘周围呈褐色,4至6分钟。从煎锅中取出蔬菜;搁置。倒剩余的1汤匙。煎锅中的油。将鸡肉撒上盐和胡椒粉,将其加入油中,然后煮熟,经常搅拌,使所有侧面褐色,2至3分钟。搅拌豌豆,撒上一些红辣椒片。 Add the ginger, if using. Reduce the heat to medium low and stir in the hoisin sauce and water. Simmer for 1 min. to wilt the snow peas and finish cooking the chicken (don’t overcook it). Sprinkle with the peanuts or cashews and serve over rice.
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