Description
It's a chicken stewed in soy or'll have a teriyaki sauce with broccoli, bell peppers, carrots and zucchini. Taste - typical Asian, though he doesn't like any Chinese nor Thai food separately - the taste is very original. This recipe shared with us one friend of the chef. This dish quite easy to prepare and does not require complicated ingredients. We are preparing this dish for many years and it is not boring. Served with boiled rice or cous-cous. Due to the large number of vegetables is almost independent food.
Ingredients
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Chicken breast
2500 g
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Onion
2 piece
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Carrots
5 piece
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The Apium graveolens Dulce
4 piece
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Red sweet pepper
2 piece
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Zucchini
2 piece
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Broccoli
1000 g
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Sauce
5 Tbsp
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Soy sauce
600 ml
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Marinade
Cooking
Prepare the marinade. Take the Italian dressing for the salad - 250 ml. If it is not possible to buy ready or do not want to use preservatives that are put in the purchase refill - just take olive oil (Extra Virgin) and vinegar (or lemon juice) in a ratio of 2:1 - two parts oil and one part acid. Finely narubai garlic (250ml refills - 2 cloves), add 1 tsp sugar and mix well
Add to the marinade Greek dressing - 125 ml. If it is not possible to buy ready or do not want to use preservatives that are put in purchase the dressing take olive oil (Extra Virgin) and red wine vinegar in a ratio of 1:1, add to 1 teaspoon giganskoe mustard, some dried oregano, dried Basil, black pepper, 1 clove garlic (finely neubaum) and 1/6 onion (finely neubaum). Add 1 tsp sugar and mix well.
Chicken Breasts cut across the grain slices 1 cm thick. As cutting spread in a large pan with a thick bottom (I have a 8 litre pot)
Pour the sliced breast in the marinade (see step 1 and 2) and leave to marinate for 30 - 60 minutes
While the chicken is marinating, cut the celery into strips 5 cm by 0.5 cm For the cut stems into five centimeter pieces and then each piece lengthwise into several long pieces. Put in a bowl.
Red sweet pepper cut into strips 5 cm by 0.5 cm. Put in a bowl with celery
Carrots or grate on the Korean grater, or cut like sweet peppers and celery into strips 5 cm by 0.5 cm. If we decide to cut into strips, then put in a bowl with celery and pepper and put in the same time. If grate on the Korean grater - laying later, see the appropriate step below. I RUB on the Korean grater.
Courgettes or zucchini, cut into julienne 5 to 0.5, see Put in a separate bowl
If you take a fresh broccolli - parse head into florets and put in a bowl. Frozen is usually already parsed into florets. I take frozen.
Cut onion into cubes of about 0.5 cm and put in the pan to the chicken. Put on high heat.
Often stirring the chicken and onion cook on high heat until chicken whitening.
Add the celery and pepper. If not natart carrot on the Korean grater, and cut into strips - added and carrots. Fill it'll have a teriyaki sauce (or soy sauce). Cover with a lid and simmer on medium heat for about 15 minutes
Add squash and carrots (if nterta on the Korean grater).
Stew under the cover for another 10 minutes stirring frequently
Add broccoli and simmer under a lid stirring often.
If fresh broccoli - bring to a boil and simmer 5 minutes. If frozen, 10 to 15. Add Worcestershire sauce (or Thai fish) is a good choice. Add 1 tbsp and try. The flavor should be salty-savory. Bring to a boil and remove from heat.
Serves either as a separate dish or with boiled rice or cous-cous
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