Chicken fillet with cucumbers, carrots and soy sauce
4 servings
30 minutes
Chicken fillet with cucumbers, carrots, and soy sauce is a refined dish of Chinese cuisine that combines the freshness of vegetables with the spiciness of the marinade. This flavor combination is characteristic of Asian traditions where the balance between sweet, salty, and fresh plays a key role. The soft, tender chicken fillet absorbs the aroma of soy sauce while the crunchy vegetables add textural contrast. The ease of preparation makes this recipe an ideal choice for both a weekday dinner and entertaining guests. The dish can be served on its own or complemented with a rice garnish to create a harmonious and rich flavor. It is a perfect option for lovers of healthy and flavorful food where simple ingredients turn into true gastronomic pleasure.
1
Wash and cut the chicken fillet into strips.
- Chicken breast fillet: 2 pieces
2
Heat the pan and place the fillet in it. Fry for 5-10 minutes.
- Chicken breast fillet: 2 pieces
3
Clean and chop the carrot. Add to the chicken fillet.
- Carrot: 2 pieces
4
Cut the cucumber into strips and add it to the carrots and fillet.
- Cucumbers: 2 pieces
5
Add soy sauce in about 5 minutes (I usually use about 100–150 ml).
- Soy sauce: to taste
6
Cover with a lid and simmer until cooked.
