Chicken with vegetables in oriental style
4 servings
35 minutes
Chicken with vegetables in Eastern style is a dish that combines the freshness of vegetables and the tenderness of chicken fillet, seasoned with aromatic spices and soy sauce. Its roots can be found in Asian culinary traditions, where the balance of flavors is a key element. The combination of bell pepper, carrot, and garlic gives the dish a rich taste with a slight spiciness. Starch gives the chicken an appetizing crispy crust, while stewing in aromatic sauce makes it juicy and tender. It is a versatile treat that can be served as a standalone dish or paired with rice.
1
Cut the fillet into medium strips. Cut the carrot into thin diagonal strips. Do the same with the pepper, after removing the seeds.
- Chicken fillet: 300 g
- Carrot: 1 piece
- Sweet pepper: 1 piece
2
Pat the chicken slices dry with a paper towel, place them in a bowl, season with salt and pepper, sprinkle with starch, and mix well so that the starch coats the meat on all sides.
- Chicken fillet: 300 g
- Potato starch: 2 tablespoons
- Salt: to taste
3
Fry pieces of chicken in vegetable oil, in batches, until golden brown.
- Vegetable oil: 2 tablespoons
4
Place in a bowl, cover, and put in a warm place.
5
In the remaining fat from frying the chicken, sauté the carrots (10 minutes), add onions, garlic, bell pepper, and sliced hot pepper. Fry on high heat for a couple of minutes, season with sherry, soy sauce, and ground black pepper, then simmer on low heat for 8-10 minutes.
- Carrot: 1 piece
- Onion: 1 piece
- Sweet pepper: 1 piece
- Garlic: 2 cloves
- Soy sauce: 3 tablespoons
- Salt: to taste
6
Mix the chicken with the vegetables and let it sit for 10-15 minutes to absorb each other's aromas and flavors.