This dish is fried over high heat. Thanks to this, it cooks very quickly, preserving the vitamins in the vegetables.
It is necessary
- 300g chicken fillet
- 1 bell pepper
- 1 large onion
- 1 carrot
- 2cm ginger
- 2 cm of leek root
- 1 dry red pepper pod
- 1 tsp potato starch
- 3 tbsp light soy sauce
- 2 tbsp cook's wine (white wine is possible)
- salt, spices
Instructions
Step 1
Cut the chicken fillet into small strips and put in a bowl. Add soy sauce, cook's wine and starch to it. Add your favorite spices if desired. Stir and leave to marinate for 10 minutes.
Step 2
We cut vegetables. Carrots - in strips of about 0.5 cm. Bell peppers lengthwise - in strips of about 1 cm. Ginger - 0.5 cm stripes. Onions - rings. Leeks - in rings. Simply chop dry red peppers.
Step 3
Pour any cooking oil into the wok so that it covers the bottom. If there is no wok, you can use a regular deep skillet. Preheat a frying pan. Dip red pepper, leek and ginger. Fry for a few seconds, stirring occasionally with a spatula.
Step 4
Heat high and add chicken. Fry with constant stirring for about 3 minutes until golden brown.
Step 5
Add carrots and onions. Fry, stirring constantly for about 3 minutes.
Step 6
Add bell pepper. Cook with constant stirring for another 3-4 minutes. Salt, stir, remove from the stove.
