Vegetable Sauté with Chicken Fillet
by Editorial Staff
This sauté is cooked over sufficiently high heat, stirring constantly.
Cook: 25 mins
Servings: 4
Ingredients
- Olive oil – 1 tbsp
- Fresh ginger (chopped) – 2 tbsp
- Garlic (chopped) – 2 cloves
- Chicken fillet (cut into small strips) – 150 g
- Green peas in pods – 1 cup
- Carrots (cut into thin strips) – 1 cup
- Red bell pepper (cut into strips) – 1 cup
- Soy sauce – 3 tbsp
- Brown sugar – 1 tbsp
- Fresh lemon juice – 1 tbsp
- Cornstarch – 2 teaspoon
- Cooked brown rice (optional) – 2 cups
Directions
- Heat oil over high (not maximum!) heat in a large skillet. Pour the garlic and ginger into a hot frying pan. Fry for 1 minute. Add chicken fillet, fry for about 5 minutes, stirring occasionally. Add peas, carrots and peppers. Fry for 3 minutes, stirring occasionally.
- Combine soy sauce, brown sugar and lemon juice. Add this mixture to the grilled chicken fillet with vegetables. Fry for about 3 minutes, stirring occasionally. Serve with boiled rice.
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