薑香醬油雞排櫛瓜
This recipe is AI-generated. Adjust based on your actual situation.
Heat olive oil in pan, sauté ginger and garlic until fragrant, add marinated chicken to sear, pour a splash of water to steam, finally toss zucchini until crisp-tender and finish with sesame oil.
Ingredients
- 雞扒140 g (≈ ½ 塊)
- 櫛瓜100 g (≈ ½ 條)
- 薑1 片
- 醬油⅔ 湯匙
- 糖¾ 茶匙
- 米酒⅔ 湯匙
- 蒜1 瓣
- 香油¾ 茶匙
- 橄欖油⅔ 湯匙
- 水2⅔ 湯匙
Cookware
- 平底鍋
Steps
- 1將薑切片、蒜拍碎、雞扒切塊、櫛瓜切片
- 2將雞扒塊加入醬油、糖、米酒、水醃製 15 分鐘
- 3平底鍋中火熱橄欖油 30 秒，加入薑片、蒜爆香 20 秒
- 4加入醃製後的雞扒塊煎 2 分鐘至兩面金黃
- 5倒入少許水蓋鍋中小火悶煮 3 分鐘
- 6加入櫛瓜片大火快炒 45 秒至斷生
- 7淋上香油拌勻起鍋
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