Chicken fillet with bell pepper in sweet and sour sauce
Tender chicken meat and aromatic bell peppers, cooked in the style of Chinese cuisine. The highlight of the dish is the original sweet and sour marinade sauce. First put the pieces of chicken fillet in the marinade and then fry them together with pepper. When frying, the marinade will turn into a sauce, which, enveloping the chicken and bell peppers, will give them incredible taste and juiciness.
Products (for 4 servings)
Chicken fillet - 500 gBell pepper - 350 g (1 large)
Garlic - 2 cloves
Ginger root - 1 cm
Vegetable oil - 30 ml (2 tbsp. spoons)
Corn starch - 1 tbsp. spoon
*
For the marinade:
Soy sauce - 3 tbsp. spoonsTomato sauce - 2 tbsp. spoons
Sugar - 1 tbsp. spoon
Lemon - 100 g (1/2 pcs.)
or lemon juice - 2-3 tbsp. spoons
Garlic - 2 cloves
Ground red hot pepper - 1/3 teaspoon
To submit:
Black sesame (seeds) - 1 teaspoon
If you marinate the chicken in advance, the dish can be prepared in 15 minutes.
Step-by-step photo recipe
Chicken fillet with bell peppers in sweet and sour sauce
Prepare all ingredients.
It is better to use fresh chicken fillet, not frozen, so the chicken will be juicier in the finished dish.
Pass peeled garlic (2 cloves) through a press or grate on a fine grater.
In a deep bowl, combine soy sauce, sugar, tomato sauce, chopped garlic, hot ground pepper and 50 ml of water. Squeeze the juice of half a lemon there (2-3 tablespoons).
Stir.
Cut the chicken fillet into thin strips of arbitrary length.
Place the chicken meat in the marinade and leave for at least 20-30 minutes. The chicken can be kept in the marinade longer, for example overnight.
Peel the ginger and cut into thin slices (you will need 1 teaspoon).
Peel the remaining peeled garlic and chop it in the same way as the ginger.
Heat vegetable oil (sunflower, olive or sesame) in a frying pan and fry the garlic and ginger for 1 minute.
Place the chicken along with the marinade in a frying pan and fry over high heat for 7-8 minutes until the liquid has evaporated.
Stir the poultry until it is browned on all sides.
Remove seeds and membranes from bell peppers. Cut the flesh into slices the same length as the chicken fillet. Add the prepared peppers to the pan. Cook, stirring, for another 3 minutes over high heat.
Dilute starch in 50 ml of cold drinking water.
When the pepper becomes softer, add diluted starch to the pan.
All the liquid should evaporate and the chicken pieces should have a shiny, glossy hue. In about 2 minutes the dish will be ready.
Serve chicken fillet with bell pepper in sweet and sour sauce, sprinkled with black sesame seeds (or white). You can serve it with bamboo sticks - these utensils are the most convenient way to eat the dish.
Juicy peppers, tender chicken meat and a very tasty sauce enveloping them are an excellent dish to experience the new, Asian taste of familiar chicken.
Be sure to prepare this easy and tasty dish!
Prepare all ingredients.
It is better to use fresh chicken fillet, not frozen, so the chicken will be juicier in the finished dish.
Pass peeled garlic (2 cloves) through a press or grate on a fine grater.
In a deep bowl, combine soy sauce, sugar, tomato sauce, chopped garlic, hot ground pepper and 50 ml of water. Squeeze the juice of half a lemon there (2-3 tablespoons).
Stir.
Cut the chicken fillet into thin strips of arbitrary length.
Place the chicken meat in the marinade and leave for at least 20-30 minutes. The chicken can be kept in the marinade longer, for example overnight.
Peel the ginger and cut into thin slices (you will need 1 teaspoon).
Peel the remaining peeled garlic and chop it in the same way as the ginger.
Heat vegetable oil (sunflower, olive or sesame) in a frying pan and fry the garlic and ginger for 1 minute.
Place the chicken along with the marinade in a frying pan and fry over high heat for 7-8 minutes until the liquid has evaporated.
Stir the poultry until it is browned on all sides.
Remove seeds and membranes from bell peppers. Cut the flesh into slices the same length as the chicken fillet. Add the prepared peppers to the pan. Cook, stirring, for another 3 minutes over high heat.
Dilute starch in 50 ml of cold drinking water.
When the pepper becomes softer, add diluted starch to the pan.
All the liquid should evaporate and the chicken pieces should have a shiny, glossy hue. In about 2 minutes the dish will be ready.
Serve chicken fillet with bell pepper in sweet and sour sauce, sprinkled with black sesame seeds (or white). You can serve it with bamboo sticks - these utensils are the most convenient way to eat the dish.
Juicy peppers, tender chicken meat and a very tasty sauce enveloping them are an excellent dish to experience the new, Asian taste of familiar chicken.
Be sure to prepare this easy and tasty dish!
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