Chicken and Vegetables in Sauce

Name: Chicken and Vegetables in Sauce
Total time: 35 min
Yield: 3 servings
Cuisine: Asian
Ingredients: 400 g Chicken breast; 20 ml Sunflower oil; 2 pcs Onion; 10 g Garlic, raw; 250 g White cabbage; 1 pcs Carrot, Norwegian, raw; 60 g green bell pepper; 60 g Yellow bell pepper; 60 g Red bell pepper; 1 g Spices, pepper, black; 2 g Salt; 40 ml Soy sauce; 20 g Starch; 100 ml water for sauce; 200 ml water for braising; 50 g butter; 50 g Wheat flour; 30 g Corn starch; 1 g Ground black pepper; 2 g salt for chicken; Spices, pepper, black

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A flavorful dish featuring golden-seared chicken breast tossed with vegetables in a savory soy and starch-based sauce. Perfect as a hearty main course for lunch or dinner.

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Method

Dice the chicken breast. Season with salt and pepper, then dredge in a mixture of flour and starch.

Heat vegetable oil in a skillet. Sear the chicken until golden brown, about 5–6 minutes. Transfer to a plate.

Slice the onion, carrot, cabbage, and bell pepper. Sauté them in the same skillet with a bit of butter over medium heat for 5–8 minutes.

Mix the starch with water and soy sauce. Pour into the skillet with the vegetables, stir well, and let it thicken.

Add the cooked chicken back into the skillet with the vegetables and sauce, toss to combine, and simmer together for 3–4 minutes. Add a splash of water if needed for a juicier consistency.

Serve hot, garnished with freshly ground black pepper to taste.

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Chicken and Vegetables in Sauce

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