Serve with egg noodles to add a sophisticated flavor to this oriental dish. Add a few beans or a water nut to it when roasting for an even crispier oriental dish.
It is necessary
- - 4 chicken breast fillets;
- - 2 heads of garlic;
- - a piece of ginger root;
- - 200 g broccoli inflorescence;
- - 2 carrots;
- - 1 red bell pepper;
- - 1 yellow bell pepper;
- - 20 g green onions;
- - 2 teaspoons of cornstarch;
- - 2 tbsp. spoons of sherry;
- - 1 tbsp. a spoonful of sesame oil;
- - 2 tbsp. tablespoons of sunflower oil.
- For the sauce:
- - 3 tbsp. spoons of honey;
- - 3 tbsp. tablespoons of white wine vinegar;
- - 2 tbsp. tablespoons of tomato paste.
Instructions
Step 1
Crush the garlic, peel and finely grate the ginger root, cut the carrots into slices. Peel the seeds and cut into slices, chop the green onion.
Step 2
Cut the chicken into small pieces. Combine cornstarch, soy sauce, sherry, and sesame oil in a bowl. Add chicken and mix thoroughly. Heat the sunflower oil in a wok. Put the chicken there, after draining the marinade from it, and fry until golden brown.
Step 3
Use a slotted spoon to remove the chicken from the wok and set it aside. Add garlic, grated ginger, broccoli and carrots to the wok. Roast vegetables for 4-5 minutes. Add the sliced peppers and cook for another 3-4 minutes, until the peppers are tender. Transfer the chicken back to the wok and add the green onions.
Step 4
Add honey, white wine vinegar and tomato paste to the wok and mix well. Reduce heat, cover and cook for another 3-4 minutes.
