Fillet pieces go well with soy sauce, sweet pepper and celery.
Cooking time
(your participation is required)
15 minutes.
Number of servings
4
Ingredients
Chicken fillet
500 g
Bell pepper
1 piece
Celery
1–2 stems
Garlic
1 clove
Ginger
1 piece
Vegetable oil
1–2 tbsp. spoons
Chicken broth or water
250 ml
Soy sauce
2 tbsp. spoons
Corn starch
1 tbsp. spoon
Sugar
½ teaspoon
Red pepper flakes
taste
Can add
Hot chili pepper or other
1 piece
Preparation
-
1.
Cut the fillet, pepper and celery into small pieces. Pass the garlic through a press. Grate the ginger on a fine grater, a teaspoon is enough.
Along with the sweet pepper, you can also add a little hot pepper, peeled from the seeds.
-
2․
Dry the peanuts in a frying pan without oil for a few minutes. Cool and peel off the husks.
-
3․
Heat oil in a frying pan over medium heat. Add the chicken and fry, stirring, for 4-5 minutes.
The time may vary slightly depending on the size of the pieces.
-
4.
Add the pepper and celery and, continuing to stir, cook everything together for a few more minutes until soft.
-
5.
Combine broth with soy sauce, starch, sugar, ginger, garlic and pepper flakes.
-
6․
Pour the sauce into the pan and add the peanuts. Stirring, heat for a few more minutes until the sauce thickens.
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