Recipe
Asian style Chicken with vegetables
I love cooking chicken using Asian ingredients. My favorite
so far are definitely curry and soy sauce. There was time when I used soy sauce
in almost everything, from salads to seasoning in meats.
So, for today I decided to do some combination between curry
and soy sauce with chicken and serve it with plain rice. I cooked the rice in
salty and peppery water, but the sauce from the chicken gave him something
extra. It was delicious…
Ingredients:
2 bell peppers (one red and one green), catted lengthways
2 carrots, catted lengthways
1 zucchini, removed from seeds and catted
4 skinless boneless chicken breast, catted
125ml Soy sauce
3 tbsp Balsamic vinegar
1 tbsp honey
Salt and pepper
1 tsp curry
2 tbsp tomato puree or ketchup
2 tbsp Olive oil
1 garlic glove, minced
1 tsp apple cider vinegar
Method:
- On large non-stick skillet, heat the olive oil and then add the chicken breast. Cook until lightly brown and then add the peppers, garlic, zucchini, carrots and curry and stir for 2-3 min.
- Add in the tomato puree, soy sauce, balsamic, honey and apple cider and cook for about 10 min or until reduce.
- Serve alone or with rice
