Ingredients
Salad
- 1 piece Onion red
- 300 gram Chicken fillet
- 2 cloves Garlic
- 1 tablespoon Ginger
- 1 piece Bulgarian pepper
- 1 piece Carrot
- 2 pieces Tomatoes
- 100 gram Cabbage
- Lettuce leaves
- 1 tablespoon Sesame
- 2 tablespoons Vegetable oil
- 2 tablespoons Soy sauce
Marinade
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Lemon juice
- 1 pinch Red hot pepper
- 1 teaspoon Sugar
Instructions
- For the marinade: in a bowl, mix soy sauce, sesame oil, lemon juice, ground red pepper and sugar. Cut the chicken fillet into thin strips and marinate in the marinade for 30 minutes.
- While the chicken is marinating, you need to finely chop all the vegetables. Cut onions into feathers, tomatoes into small slices, bell peppers, cabbage and carrots into thin strips.
- In a saucepan, heat the vegetable oil and quickly fry the marinated chicken fillet, add grated ginger, onion, finely chopped garlic and fry for a couple of minutes.
- Add the bell pepper and fry for 1 minute.
- Then the carrots and fry for another minute, stirring.
- Then add the cabbage and tomatoes. Cook for another 1 minute and remove from heat.
- Add soy sauce to taste and stir.
- Break the lettuce leaves and cover the bottom of the plate with them. Put the ready-made warm salad on top, sprinkle with fried sesame seeds and serve immediately.