Quick recipe - Chicken with Chinese vegetables

Quick Recipe - Chicken with Chinese Vegetables

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Servings: 4

If you're looking for a simple and quick recipe that will delight your taste buds, look no further! Chicken with Chinese vegetables is a delicious dish ready in just 40 minutes. Perfect for those evenings when time is limited but the appetite is big. This recipe is not only simple but also offers an explosion of flavors that will bring the taste of the Far East into your kitchen.

Ingredients:

- 1 large boneless chicken breast, cut into strips of 3-4 cm
- 2 jars of mixed Chinese vegetables (usually containing carrots, broccoli, bell peppers, and mushrooms)
- 4 tablespoons of corn oil
- 4 cloves of garlic, grated (or finely chopped)
- 7 tablespoons of soy sauce
- 6 drops of hot sauce (adjust to taste)
- 5 tablespoons of dry white wine
- 1 teaspoon of ginger powder (or grated ginger, if you have it)
- 1 green onion for garnish

For the rice garnish:

- 2 tablespoons of oil
- 3/4 cup of basmati rice (DO NOT wash)
- 1 3/4 cups of water

Instructions:

1. Preparing the rice: Start by heating 2 tablespoons of oil in a small pot. Add the rice and stir well for 2-3 minutes over medium heat. Be careful not to color the rice, just let it become slightly translucent.

2. Boiling the rice: Add 1 3/4 cups of water and increase the heat until the water starts to boil. Once it boils, reduce the heat to low and let it simmer covered for 10 minutes. When the rice is "al dente" (slightly firm to the bite), turn off the heat and let it sit covered for another 5-7 minutes to absorb all the liquid.

3. Preparing the chicken: While the rice is cooking, place a wok or large skillet over high heat. Add 4 tablespoons of corn oil and wait for it to heat up well.

4. Sautéing the garlic: Add the grated garlic and stir quickly to avoid burning it. After a few seconds, add the chicken strips and let them brown for 2-3 minutes. Turn the meat over and cook for another 2-3 minutes.

5. Adding the sauces: Pour in the soy sauce, white wine, and hot sauce, along with the ginger powder. Mix well and let it simmer over medium-low heat for 7 minutes.

6. Incorporating the vegetables: Add the mixed vegetables and stir well. Cook for another 5 minutes, being careful not to burn them. If you notice that the chicken is not fully cooked, you can cover the wok to allow the steam to help with cooking.

7. Adjusting the taste: Taste the dish and adjust with salt or more soy sauce if necessary. If you like it spicier, you can add a few more drops of hot sauce.

8. Serving: Serve the chicken with vegetables over the basmati rice garnish. Garnish with slices of green onion for a fresh look and added flavor.

Helpful tips:
- If you don't have hot sauce, you can use chili sauce or even chili flakes to add heat.
- You can vary the vegetables according to your preferences: bell peppers, zucchini, or peas are also excellent.
- Try to use fresh ginger for a more intense and fresh flavor.

This chicken with Chinese vegetables recipe is perfect for a quick dinner but also for impressing friends at an informal meal. Don't forget to enjoy every bite and experiment with your favorite flavors!

 Ingredients: 1 large boneless chicken breast, cut into thick strips of 3-4 cm (meaning thin strips) 2 jars of assorted Chinese vegetables 4 tablespoons corn oil 4 cloves of garlic, grated on a fine grater (or finely chopped) 7 tablespoons soy sauce 6 drops of hot sauce 5 tablespoons dry white wine 1 teaspoon ginger powder (freshly grated ginger would be better, but I didn't have it) 1 green onion for garnish For the rice side dish 2 tablespoons oil 3/4 cup basmati rice (do not wash) 1 3/4 cups water

 Tags:  chicken rice soy sauce basmati rice