蒜香醬油煎雞花椰菜

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Chicken and cauliflower cooked sequentially in flat pan; chicken first seared with garlic-soy marinade for flavor lock, cauliflower added later to absorb residual sauce and finish tender-crisp; scallion infused in hot olive oil poured over before serve.

Difficulty
Cooking Time
16 min

Ingredients

  • 無骨雞腿排140 g (≈ ½ 片)
  • 花椰菜100 g (≈ ½ 顆)
  • 蔥1 根
  • 蒜1 瓣
  • 醬油⅓ 湯匙
  • 糖1¼ 茶匙
  • 橄欖油½ 湯匙
  • 鹽¼ 茶匙
  • 水1⅓ 湯匙

Cookware

  • 平底鍋

Steps

  1. 1將無骨雞腿排切塊、花椰菜切小朵、蔥切蔥花、蒜拍碎
  2. 2將無骨雞腿排塊加入醬油、糖、鹽、水醃製 10 分鐘
  3. 3平底鍋中火熱橄欖油 20 秒，加入蒜爆香
  4. 4加入醃製後的無骨雞腿排塊煎 2 分鐘至兩面金黃
  5. 5加入花椰菜大火快炒 1 分 30 秒至斷生
  6. 6將蔥花加入剩餘橄欖油中拌勻淋在平底鍋內食材上起鍋

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