Chicken fillet is not only healthy, but also delicious. It can be boiled, stewed, baked, fried, used as a filling for casseroles and pies. Whichever recipe you choose, rest assured that the chicken cooks quickly, which means your dinner will be on the table on time.
Chicken curry with glass noodles
This original, eclectic-style dish can be prepared in just half an hour. At the same time, the result will satisfy even a sophisticated gourmet - the combination of sour citrus fruits, spicy curry flavor, piquant pepper and tender chicken is surprisingly harmonious.
You will need:
- 400 g chicken fillet;
- 2 sweet and sour oranges;
- 1 large bell pepper;
- 1 tbsp. a spoonful of curry;
- 3 tbsp. tablespoons of flour;
- 1 teaspoon of ground paprika;
- 100 g of champignons;
- vegetable oil for frying;
- salt;
- 200 g glass noodles.
Rinse the chicken fillet, peel off films and fat, cut into small cubes. Combine flour, paprika and curry in a bowl. Dip the chicken in the mixture and fry it in heated vegetable oil until golden brown.
Peel the seeds from the pepper, cut into thin strips. Squeeze the juice from the oranges, cut the mushrooms into plastics. Fry the mushrooms in a separate skillet, then add the pepper and simmer until soft. Pour orange juice into a skillet with chicken cubes and, stirring occasionally, simmer until the sauce thickens. Add pepper and mushrooms to the chicken, season with salt to taste and heat together for another 5-7 minutes.
Pour the glass noodles with salted boiling water and let stand for a few minutes. Drain the noodles in a colander and add to the chicken skillet. Stir the dish, place in warmed bowls and serve.
Chicken fillet with vegetables and mushrooms
This dish is perfect for a quick and hearty dinner. Cook rice as a side dish.
You will need:
- 350 g chicken fillet;
- 200 g of mushrooms;
- 400 g broccoli;
- 1 cup canned corn without liquid;
- 3 cloves of garlic;
- 75 g of bacon;
- 1 medium onion;
- 0.5 cups of meat broth;
- 100 g of shelled cashews;
- 2 tbsp. spoons of honey;
- 2 tbsp. spoons of soy sauce;
- vegetable oil for frying;
- a bunch of green onions.
Place the chicken fillet in the freezer for half an hour - this will make it easier to cut. Divide the broccoli into small rosettes, chop the mushrooms thinly. Heat the oil in a deep skillet and fry the bacon in it. Then add the thinly sliced chicken fillet and cook for 5 minutes.
Place the chopped onions, broccoli, mushrooms, nuts, and minced garlic into the skillet. Pour in broth, honey and soy sauce. Mix everything and simmer for 5-7 minutes. Chop the green onion finely, add to the pan and stir. Divide the dish into warmed bowls and serve with the side dish.
