Blue striped bikini

Hara Tsumugi

Moe Iori

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Japanese Chicken and Cabbage Stir-Fry Savory Japanese Chicken and Cabbage Stir-Fry with Soy-Ginger Sauce Ingredients: 1 lb boneless, skinless chicken thighs or breasts, thinly sliced 1/2 head green cabbage, chopped 1 small onion, thinly sliced 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons soy sauce 1 tablespoon mirin 1 tablespoon sake (optional, or use water) 1 teaspoon sesame oil 1 tablespoon vegetable oil (for cooking) Salt and pepper to taste Toasted sesame seeds (optional, for garnish) Cooked white rice (for serving) Directions: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry for 3–4 minutes, until browned and mostly cooked through. Add garlic, ginger, and onion to the pan and stir-fry for another 2 minutes until fragrant. Stir in the chopped cabbage and cook for 3–5 minutes, or until wilted but still slightly crisp. Add soy sauce, mirin, and sake (or water), stirring well to coat all ingredients evenly. Drizzle with sesame oil, toss, and season with salt and pepper to taste. Remove from heat, garnish with toasted sesame seeds if desired, and serve over rice. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 310 kcal per serving | Servings: 4 servings #japanesefood #stirfryrecipe #chickencabbagestirfry #asianrecipes #quickdinner #weeknightmeals #japaneseinspired #soygingerchicken #cabbagerecipes #easyasiandinner #homecookedjapanese #wokcooking #healthyasianfood #lowcarbdinner #glutenfreestirfry #simplemeals #onepanmeal #comfortfoodasianstyle #ricebowls #savoryjapanese Whip up this savory Japanese Chicken & Cabbage Stir-Fry in just 20 minutes! Quick, healthy, and full of flavor!

菊地姫奈

Creamy Spinach Mushroom Shrimp Shells Plump shrimp, tender shell pasta, earthy mushrooms, and wilted spinach come together in a rich, garlicky cream sauce that’s as comforting as it is crave-worthy. This one-skillet dinner is fast, fresh, and totally satisfying! Ingredients: 12 oz shell pasta 1 lb large shrimp, peeled and deveined Salt & pepper to taste 1 tbsp olive oil 2 tbsp butter 4 cloves garlic, minced 1 cup mushrooms, sliced 3 cups baby spinach 1 cup heavy cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese Juice of 1/2 lemon (optional) Chopped parsley (for garnish) Instructions: Cook shell pasta in salted water according to package directions. Drain and set aside. Season shrimp with salt and pepper. In a large skillet, heat olive oil over medium-high heat and cook shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside. Reduce heat to medium. Add butter to the skillet, then garlic and mushrooms. Sauté for 3–4 minutes until mushrooms are tender and lightly browned. Add spinach and cook until wilted, about 2 minutes. Pour in heavy cream and chicken broth. Simmer for 4–5 minutes until slightly thickened. Stir in Parmesan cheese until melted and smooth. Return shrimp and pasta to the skillet. Toss gently to coat everything in the creamy sauce. Add a squeeze of lemon juice if desired, and garnish with parsley before serving. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Serves: 4