Vegetables with Chicken in Oyster Sauce Recipe
I often cook vegetable dishes, mostly for dinner. I took vegetables of five colors and added chicken. My men don't really want to eat vegetables without meat and side dishes, so I cooked them with chicken and steamed rice.
Servings 5
Cook Time 30 minutes
Ingredients
- 100 gram Bulgarian pepper
- 160 gram Zucchini
- 180 gram Eggplant
- 120 gram Carrot
- 100 gram Onion
- 180 gram Broccoli
- 300 gram Chicken fillet
- 3 cloves Garlic
- 150 ml Sauce
- 150 ml Water
- 2 teaspoons Vegetable oil
Instructions
- Vegetables I chose five colors, cut them into cubes, broccoli, pepper, carrot, zucchini, onion.
- Cut the chicken fillet into the same size as the vegetables.
- Eggplants are cut last, as they quickly darken when in contact with air, as do apples.
- Put the vegetables and fillets on a preheated and greased frying pan. Fried for three to five minutes, no more.
- I poured the sauce into a frying pan with vegetables and chicken, added water. Stewed for 5-7 minutes, then closed the pan with a lid and turned off the stove. Leave to simmer for 5 minutes.
- Chop the vegetables. Fried in sunflower oil. Stewed in sauce.
- The finished dish. I did not salt and pepper. I wanted to feel the natural taste of vegetables and sauce. I like vegetables boiled, lightly fried and slightly stewed.