Description
Stir-fry, literally in English translates as "fry stirring". These dishes have become very popular. Thanks to our website, I got the opportunity to cook these dishes in a wok. To cook in a wok outdoors on an open fire is a pleasure. This is a very quick, tasty, and most importantly retains the maximum vitamins during the processing of vegetables. Recipe found on the Internet, and for that I thank its author, altered according to your taste.
Ingredients
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Chicken fillet
500 g
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Cabbage
500 g
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Carrots
1 piece
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Onion
1 piece
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Soy sauce
50 ml
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Honey
1 Tbsp
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Lemon
2 Tbsp
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Corn starch
1 Tbsp
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Garlic
1 tooth
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Oil, soybean
50 ml
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Water
50 ml
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Green onions
Cooking
Chicken breast (fillet) wash, dry it with a towel, cut into thin strips.
A young cabbage cut into strips, carrots grate, as in Korean, onion cut into half rings.
In advance, prepare the filling because the dish is cooked very quickly. Mix the lemon juice, water, soy sauce, honey, starch and chopped garlic.
As I said, the dish is best cooked in a wok and open fire. In the absence can be prepared and in the pan. In hot oil fry until it will turn brown chicken and put aside.
Next, put in the same oil at the same time all the chopped vegetables and, stirring constantly, fry for five minutes.
Add in the fried vegetables fried chicken.
Pour all the dressing, stir, remove from heat.
The finished dish sprinkle with finely chopped green onions.
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