Cut the chicken fillet into elongated pieces and quickly fry in portions, until ready, in a small amount of vegetable oil. When roasting, we do not allow the release of juice. We put the finished meat in a separate dish.
Cut the mushrooms into plates, pour boiling water, so that only covered and boil for 5 minutes. We filter out the broth and save it.
Carrots are cut into thin circles, onions with feathers. Sharp red pepper cut into thin and small straws ( leave half). Multicolored bell pepper is also cut into cubes, I had it frozen. Fry the onion and carrot until soft, then add the pepper. Continue roasting for another 2 minutes. Vegetables should not be fried and lose color.
Green onion and cherry (it can be replaced with 2-3 cloves of garlic) finely cut.
Preparing the marinade. To do this, mix dry spices, sugar, vegetable oil, soy sauce and 2/3 Cup of mushroom broth. Put the container with the marinade in the microwave for 30 seconds to heat and reveal the flavors of spices. Then add the vinegar and, if necessary, salt.
Mix the chicken fillet, boiled mushrooms, fried vegetables, chopped parsley, hot pepper straws, green onions and cherries in a bowl, pour the hot marinade, mix.
Serve to the table can be kept for 4-6 hours in the refrigerator, periodically shaking the container.