Description
The name of the dish got from the French "sauter", meaning to jump, implies frying a sharp shake products in the pan, with the result that they are flipped, shuffled and evenly toasted.
Ingredients
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Chicken breast
2 piece
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Eggplant
1 piece
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Tomato
2 piece
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Onion
1 piece
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Pasta
250 g
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Sauce-marinade
4 Tbsp
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Garlic
1 tooth
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Vegetable oil
Cooking
Chicken breast wash, dry and cut into thin wedges.
Chop the garlic and mix with the sauce-marinade "Teriyaki" from TM "Kikkoman". Marinate chicken and leave for 2 hours.
Eggplant cut into cubes. We have never had bitter eggplant, so I'm not subjected to their no preprocessing. Tomato cut into small pieces, onion - semirings.
In the technique of sauté quickly sauté the vegetables in the pan, add tomatoes last. If you can't get products to jump in the pan, it does not matter, you can just stir them with a spatula.
Also in the technique of sauté fry the chicken pieces. Just before ready to pour 2 tbsp. sauce-marinade "Teriyaki" from TM "Kikkoman", combine with vegetables and heat 1 minute.
Boil pasta until al dente. I highly recommend to serve this dish with pasta made from durum wheat.
You're done! Can you call family to the table!
Bon appetit!
The cooking time of this dish are excluding the time spent on marinating chicken.
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