Asian Chicken Breasts
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351Serve with boiled potatoes, or rise, according to taste also with fresh vegetable salad.
recipe,photo-recipe,chicken breasts,Chicken,Chinese cuisine,Gluten-Free,Lactose-Free
Chicken
Chinese cuisine
Ingredients
Ingredients
| chicken breasts | 1.3 660 | lb kcal | 600 | grams | |
| corn starch | 2 37 | tsp kcal | 2 | teaspoon | |
| frozen vegetables (asian vegetable mix) | 12.25 193 | oz kcal | 350 | grams | |
| garlic | 3 17 | cloves kcal | 3 | cloves | |
| onion | 2 ?? | pcs kcal | 2 | pieces | |
| soy sauce | 4 83 | tbsp kcal | 4 | tablespoon | |
| sunflower oil | 2 270 | tbsp kcal | 30 | milliliters | |
| water | 1.9 0 | cup kcal | 450 | milliliters |
Recipe
1.
sunflower oil 2 tbsp (30 ml) • onion 2 pcs • garlic 3 cloves
Peel the onion and garlic and chop. Fry in oil.
2.
chicken breasts 1.3 lb (600 g) • soy sauce 4 tbsp • water ¾ cup (200 ml)
Wash the meat, cut into the middle sized pieces, pour in the soya sauce and blend it. Prepared this way add into the onion with garlic. When the meat shrinks, pour in a little water and braise under the lid for 25 minutes.
3.
frozen vegetables (asian vegetable mix) 12.25 oz (350 g)
Add frozen asian vegetable and cook all together for further 5-10 minutes.
4.
corn starch 2 tsp • water 1.1 cup (250 ml)
Finally pour in the corn starch stirred in a water and slightly thicken the meal.
Bon appetit!
