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【激ウマ注意!】必ず美味しく作れる!「鶏むね肉と小松菜の中華炒め」|1型糖尿病masaの低糖質な日常さんのレシピ書き起こし

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材料

  • 鶏むね肉 : 250g
  • Komatsuna : 1 bundle (240g)
  • (A) 鶏ガラスープの素 : 小さじ1
  • (A) オイスターソース : 小さじ2
  • (A) 料理酒 : 大さじ
  • (A) うま味調味料 : 少々
  • (A) おろしにんにく : 少々
  • 塩胡椒 : 適量
  • 水溶き片栗粉 : 適量
  • ごま油 : 適量

所要時間

20分

手順

  1. 1) Cut the ingredients 00:54

    Cut komatsuna into 5 cm wide pieces and divide into stems and leaves.
    Remove the skin from the chicken breast and cut into bite-sized pieces.

  2. 2) Make a combined seasoning 01:26

    Put (A) in a container and mix.

  3. 3) Bake chicken 01:44

    Heat a frying pan and grind sesame oil.
    Add chicken breast and salt and pepper and bake on both sides.

  4. 4) 小松菜を加える 02:14

    小松菜の茎を加えて軽く炒め、蓋をする。
    弱火~中火で3分程焼き、葉を加える。
    軽く火を通し、2を加えて全体を混ぜる。

  5. 5) 仕上げる 02:48

    水溶き片栗粉を加え、とろみをつけたら完成。

Point

・ The amount of seasoning may be adjusted to your liking.
・ It is also recommended to use spinach or bok choy instead of Japanese mustard spinach.
・ If you like, it is recommended to sprinkle sesame seeds on the finish.
・ It is recommended to use sake that is low in sugar.
・ Be careful not to stir-fry the leaves of Japanese mustard spinach.

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