Chicken Fillet with Chinese Cabbage
by Editorial Staff
A healthy and light dish from the available products is chicken fillet with Chinese cabbage. Peking cabbage is very tender, does not require long heat treatment, so the dish is cooked quickly enough.
Cook: 30 minutes
Servings: 2
Ingredients
- Chicken fillet – 300 g
- Peking cabbage – 300 g
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Bulgarian pepper – 1 pc.
- Canned corn – 2 tbsp
- Sour cream – 2 tbsp
- Fresh parsley – 3-4 sprigs
- Salt to taste
- Ground black pepper – to taste
- Dried ground garlic – to taste
- Vegetable oil – for frying
Directions
- Dice the onion, carrot and bell pepper.
- Wash the chicken fillet, dry with paper towels, cut into small pieces.
- Chop the Peking cabbage. I did not use the tough part of the cabbage.
- Heat oil in a frying pan, fry onions, and carrots until transparent, do not fry. Season with salt and spices.
- Place the chicken fillet and fry with the onions and carrots. The fillet should turn white, but not brown.
- Add bell pepper.
- Stir, pour in a little water, cover, and simmer for 15-20 minutes until the chicken is tender.
- Then add the cabbage and cook for another 7-8 minutes.
- Add corn, sour cream, stir, heat to a boil, and simmer for another 2 minutes.
Sprinkle the cooked chicken fillet with Chinese cabbage with chopped parsley and serve hot.
Enjoy your meal.
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