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
30minutes
Servings
5
Cook Time
30minutes
Ingredients
Instructions
  1. Vegetables I chose five colors, cut them into cubes, broccoli, pepper, carrot, zucchini, onion.
  2. Cut the chicken fillet into the same size as the vegetables.
  3. Eggplants are cut last, as they quickly darken when in contact with air, as do apples.
  4. Put the vegetables and fillets on a preheated and greased frying pan. Fried for three to five minutes, no more.
  5. 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.
  6. Chop the vegetables. Fried in sunflower oil. Stewed in sauce.
  7. 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.
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