Chicken Fillet with Canned Corn and Bell Peppers, in Soy Sauce
by Editorial Staff
A quick and easy Asian style chicken fillet recipe. Combine chicken, bell peppers, and onions, add canned corn and sesame seeds. Then heat everything up in soy sauce. Chicken fillet turns out to be juicy, incredibly soft, and aromatic!
Cook: 35 mins
Servings: 6
Ingredients
- Chicken fillet – 700 g
- Canned corn – 150 g
- Bulgarian yellow pepper – 200 g (1 pc.)
- Bulb onions – 100 g (1 pc.)
- White sesame – 2 teaspoon
- Soy sauce – 3-4 tbsp
- Vinegar 6% – 1 teaspoon
- Starch – 1 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 3 tbsp
Directions
- Wash the chicken fillet thoroughly and cut into approximately equal thin strips.
- Heat vegetable oil in a skillet and add the chicken pieces. Fry the chicken over medium heat for about 5-7 minutes.
- Flip the fillets over and fry for another 5-7 minutes.
- While fillet is cooking, cut the onion into thin half-rings and the bell peppers into thin strips.
- Place the chicken fillet from the skillet on a deep plate. Add the prepared onion to the remaining oil and fry until golden, for 3-4 minutes.
- Add bell peppers to the skillet.
- Add 1 teaspoon of sesame seeds, stir and fry for another 3-5 minutes, until the pepper is soft.
- Add the chicken fillet to the skillet. Pour the corn there.
- Combine the soy sauce, vinegar, and starch in a deep bowl.
- Pour the soy mixture into the skillet. Stir all ingredients. Season with salt and pepper to taste.
- Heat the meat for 2-3 minutes, the starch will slightly thicken the sauce. Turn off heat and remove skillet from heat.
- Transfer the chicken fillet with vegetables and canned corn to a nice deep serving plate. Sprinkle with the remaining sesame seeds.
- Chicken breast with canned corn, in soy sauce, ready.
Bon Appetit!
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