Perhaps this method of cooking has nothing to do with real chicken in Chinese, but I really like it. A friend shared this recipe with me, and I’m telling you. Salting this dish I would recommend after the filing of sauces all on the salt is different, for me personally, and without salt and so hard. Just. Briskly. Bright. Try it and you will love it.
The first thing we need to do is boil broccoli. Send cabbage in boiling salted water and cook for 3 minutes. Then recline in a colander and pour ice-cold water (I read somewhere that it helps to preserve the beautiful green color of broccoli, always do).
Washed chicken fillet cut into long thin strips.
Bulgarian pepper and zucchini are also cut into strips.
In a frying pan with non-stick coating fry, stirring, chicken, when it “grabs”, add the pepper and zucchini, fry together for another minute or two, then add the broccoli and fry all together for 2-3 minutes, a little prisoliv. Lay out the finished chicken with vegetables (cover to keep warm), and in the same pan pour the chicken broth, add honey and soy sauce, bring to a boil and boil a little, you can add chili pepper to taste. At first I was afraid that the sauce is sweet, but with vegetables and rice having a neutral taste, everything goes quite well.
Chicken with vegetables served with rice or rice noodles, watering sauce.