Chunks of chicken fillet fried with vegetables (bell pepper, carrot, leek, and zucchini or broccoli) in a glossy sauce with chili and soy sauce.
Ingredients
- 3 portions
- 500 g chicken fillet
- 1 tablespoon cornstarch
- 1/2 red bell pepper
- 1/2 carrot
- 1/2 leek
- 100 g zucchini (or broccoli)
- 2 cloves garlic
- 1 small chili pepper
- 3 cm piece ginger
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 2 tablespoons sesame seeds
Sauce:
- 3 tablespoons rice vinegar (or juice from 1/2 lemon)
- 3 tablespoons water
- 5 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon sugar (e.g., cane sugar)
Preparation
Clean and cut the chicken fillet into approximately 1.5 cm pieces. Season with salt and pepper, then coat with cornstarch. Start cooking the rice. Prepare the vegetables: cut the bell pepper and carrot into thin strips. Chop the white part of the leek, cut the zucchini into strips or thin slices. Split the chili pepper lengthwise, remove the seeds, then finely chop. Peel and grate the garlic and ginger.
Mix all the sauce ingredients in a bowl. Toast the sesame seeds in a dry frying pan. Heat 1 tablespoon of vegetable oil in a wok or large frying pan, add all the prepared vegetables, and stir-fry over high heat for about 4 minutes. Remove the vegetables and set aside on a plate. Add the remaining tablespoon of oil to the pan, add the chicken pieces, and stir-fry for about 3 minutes, stirring occasionally. Return the vegetables to the pan, mix everything together, then pour in the sauce. Cook for about 2 minutes until the sauce thickens, stirring occasionally. Drizzle with sesame oil. Serve with rice and sprinkle with sesame seeds.
