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FIT chess chicken
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
20 min(s)
2 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Chicken breast cut into medium cubes250 g
- Shoyu light1/2 cup
- Chopped red, yellow and green peppers1/2 cup
- Chopped Onion1/3 cup
- Cauliflower florets cooked al dente1 cup
- Carrots in half moon cooked al dente1 cup
- Roasted unsalted peanuts1 tablespoon
- Olive oil to taste
- Chopped Parsley to taste
- Minced garlic1 teaspoon
- grated ginger1 coffee spoon
- Corn starch1 tablespoon
- Season the chicken with 2 tablespoons of soy sauce, garlic and ginger. Set aside for 30 minutes to get the seasoning.
- In a nonstick skillet, heat the oil and brown the chicken until cooked through. Reserve.
- In the same skillet, add a little more oil and sauté the peppers and onion. Reserve.
- In a bowl, mix the remaining soy sauce with 1/3 cup of water and the starch. Place this mixture in the skillet and cook until it starts to thicken.
- Return the chicken, peppers and onion to the skillet and toss in the sauce.
- Also add the cauliflower and carrot and mix.
- Finish with the parsley and serve with the peanuts on top.
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