Chicken with vegetables in soy-honey sauce
3 servings
15 minutes
Chicken with vegetables in soy-honey sauce is a gastronomic journey into the depths of Chinese cuisine, where the balance of sweet and salty plays a key role. The marinade made from honey, soy, and Worcestershire sauces gives the meat a rich flavor with a hint of caramel, while the addition of mustard adds spiciness. Quick frying in a hot pan or wok preserves the juiciness of the chicken fillet and reveals the aroma of garlic. Vegetables add freshness and variety of textures, and serving it with rice makes the dish complete and hearty. Topping with nuts adds a pleasant crunch and further emphasizes Eastern motifs. This dish is perfect for lovers of vibrant flavors and harmonious combinations, turning a simple dinner into a true culinary celebration.
1
Peel and finely chop the garlic and place it in a bowl. Add honey, soy sauce, Worcestershire sauce, and mustard, and mix thoroughly.
- Garlic: 1 clove
- Liquid honey: 2 tablespoons
- Soy sauce: 3 tablespoons
- Worcestershire sauce: to taste
- Wholegrain mustard: 0.5 teaspoon
2
Cut the chicken fillets (2 medium) into medium pieces and place them in a bowl with marinade. Mix to coat all pieces with marinade and leave in the fridge for half an hour (can be longer - the chicken won't turn into a zombie).
- Chicken breast fillet: 500 g
3
In a pan (if you have a wok — great!), heat 1 tbsp of oil and fry the chicken over high heat, stirring constantly, until golden brown (it will take about 5 minutes). Add the vegetables, reduce the heat to medium, and fry, stirring occasionally, until the vegetables are done (it took me 10 minutes). Serve with rice. If there are no allergies, you can sprinkle with chopped nuts — roasted peanuts or cashews — they fit in perfectly.
- Chicken breast fillet: 500 g
- Frozen mixed vegetables: 300 g
