Funchoza with chicken and broccoli
2 servings
40 minutes
Funchosa with chicken and broccoli is a light yet nutritious dish that combines the freshness of vegetables with the richness of spices. Although funchosa is traditionally associated with Asian cuisine, this dish is well adapted to European tastes, blending the tenderness of chicken fillet with crunchy broccoli and the spiciness of ginger. The light transparent noodles perfectly absorb the aroma of soy sauce, turning each forkful into a harmonious balance of textures and flavors. The dish is ideal for both a light dinner and a festive table. Sesame completes the composition by adding a nutty note, while the vegetables provide freshness and vitamin richness. It cooks quickly, making it a great choice for busy weekdays and those who appreciate simplicity without sacrificing flavor.
1
Prepare the funchose according to the instructions on the package (place two 'braids' of funchose in a cup and pour boiling water for 5-7 minutes). But the main thing is not to overcook!
- Funchoza: 200 g
2
While the funchosa is brewing, place diced chicken in a large skillet. Fry in olive oil, add ground ginger (it enhances the chicken's flavor) and black pepper. Add broccoli and green beans (I used frozen ones) — at this point, you can add any vegetables, add a little water, cover with a lid, and simmer.
- Chicken fillet: 500 g
- Olive oil: 1 teaspoon
- Ground ginger: 0.5 tablespoon
- Ground black pepper: 0.5 teaspoon
- Broccoli cabbage: 50 g
- Green beans (frozen): 50 g
3
The funchose is ready. Drain the water and add it to the chicken with vegetables, pour a little soy sauce and mix everything (there should be a little water left in the pan — this way the funchose will simmer with the chicken under the lid for another 5 minutes).
- Soy sauce: 50 ml
4
You can sprinkle sesame before serving.
- Sesame: 10 g