/ Recipe: Chicken fillet with vegetables

Recipe Chicken fillet with vegetables

Chicken fillet with vegetables Want to cook light,But a very beautiful, bright and tasty festive dish? There is nothing easier, especially in the summer, when all kinds of fresh vegetables and greens are plentiful. Prepare chicken with vegetables. Vegetables you can use any, to your liking. In our variant it is a multi-colored Bulgarian pepper, carrots, eggplant and zucchini. This combination is not only very tasty, it looks beautiful on a platter or in a portioned dish. You can add to them cauliflower, potatoes, broccoli, string beans, or replace them with any ingredients. In any case, the chicken fillet turns out to be a tender, juicy, saturated flavor of vegetables. And soy sauce and red wine give the whole dish a completely unique taste. In principle, chicken fillet with vegetables can be cooked at any time of the year, using a homemade or purchased frozen vegetable sliced ​​in winter. Yes, and the chicken can be replaced with pork, turkey or rabbit. The main thing in this dish is the combination of meat with stewed vegetables and original sauce. You can try to cook it in aerogril. In this case, pepper and carrots should be placed on the lower grate, on the middle - zucchini and eggplant, and on the top - chicken.

Ingredients:
  • Chicken fillet 500g
  • Pepper sweet 2 pcs.
  • Carrot 1 pc.
  • Zucchini 1 pc.
  • Eggplant 1 pc.
  • Soy sauce 3 tbsp. L.
  • Wine red dry 1 tbsp. L.
  • Sunflower refined oil 4 tbsp. L.
  • Sugar 1 tbsp. L.
  • Pepper red ground 0.5 tsp.
  • Salt 1 pinch
Instructions
  • Step 1 To prepare the dish you will need chicken fillet, zucchini, carrots, eggplant, sweet pepper, vegetable oil, wine, soy sauce and spices.
  • Step 2 Wash the chicken fillet and cut into cubes.
  • Step 3 Sweet pepper and carrots peeled and cut.
  • Step 4 Squash and eggplant is well washed and cut into cubes.
  • Step 5 Preheat 2 tablespoons in a frying pan. Vegetable oil and fry the chicken fillet over medium heat until lightly ruddy.
  • Step 6 In a separate frying pan, heat 2 tbsp. Vegetable oil and fry the pepper with carrots for 2-3 minutes.
  • Step 7 Then add eggplant and zucchini to the vegetables-fry all together for 3-5 minutes. It is important that the vegetables become soft, but do not lose their shape and color.
  • Step 8 Prepare the sauce by mixing 1 tbsp. Red wine, 3 tbsp. Soy sauce, 0.5 tsp. Red ground pepper and 1 tbsp. Sahara.
  • Step 9 Put the chicken fillets to the vegetables and add the sauce.
  • Step 10 Heat all together for 2-3 minutes, add salt to taste and serve immediately.
Pay attention to: