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The following recipe is a recipe for preparing chicken breast and when you’re not in the mood for schnitzel. This is a recipe combining slices of chicken breast seasoned with an Asian favorite. Simple to prepare, delicious and even healthy. What's good with sautéed vegetables, is that despite the cooking - nutritional value of vegetables are savored due to the brief cooking period - and the vegetables become crispy and tastier.
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Ingredients
- Cut pound half cm thick slices Chicken Breast
- One-third cup Soy
- 2 tablespoons or date syrup Honey
- 2 cloves Garlic
- 1 Tablespoon Cornstarch
- 1 Zucchini
- 1 Red Pepper
- 1 Green Pepper
- 1 Small Onion
- 2 Green Onion
- Half a Cup Frozen is possible Peas
- 2 - without leaves Stalks of Celery
- Canned diced - small Canned Pineapple
- 2 Carrots
- Canola Oil
Instructions
- Place the chicken in a bowl and pour the soy sauce, honey and garlic on it
- Mix by hand and taste the result – Making adjustments with the honey and soya until it is tasty to your liking
- Add the cornstarch and mix again (with hands of course!)
- Cover with a plastic wrap and refrigerate for half an hour at least
- Meanwhile, cut the vegetables into thin strips (about half cm wide and 5-6cm in length)
- Now, who wants to prepare noodles or rice for serving with the stir-fry?
- When everything is cut and 30-40 minutes have passed, remove the chicken
- Heat a little oil (a tablespoon and a half – 2) in a large pan – A wok would be preferred for this
- When the oil is boiling put the chopped vegetables inside (even peas) except pineapple
- Stir-fry for 2-3 minutes until the carrot is tender – but still crisp
- At this point, we place the chicken breast and pineapple in (without going overboard with the pineapple! 1.5 cut slices will suffice)
- Continue to fry until the chicken is ready
- Mix with the addition that we made, stir abit more so that everything mixes in nicely and serve hot
- Bon Appetit!
