Ingredientes
- Chicken breast, shredded500 grams
Harina2 teaspoons
Maicena2 teaspoons
Salsa de soja1 teaspoon- Egg white, lightly beaten with two teaspoons of cornstarch and black pepper1 piece
Pimiento Amarillo1 piece
Pimiento Rojo1 piece
Pimiento verde1 piece- Mushrooms, each mushroom cut in half0.5 can
- Carrots, large size cut into moons2 pieces
- Zucchini, large size, cut in half1 piece
- Large onion, sliced2 pieces
- Garlic cloves, minced3 cloves
- Grated ginger1 tablespoon
Maíz0.5 cup
Salsa de soja0.3 cup
Salsa Worcestershire2 tablespoons- Cold water3 cups
- Chicken broth cube1 cube
Maicena2 tablespoons- Chinese spices0.5 teaspoon
Pasos
- 1
Cut the chicken breasts into large cubes and mix them with two tablespoons of flour, two tablespoons of cornstarch, one tablespoon of soy sauce, and a pinch of salt.
5 minutosHerramientas necesarias:
Tazón para mezclar - 2
Pour the mixture of beaten egg white mixed with cornstarch and pepper over them and mix well.
5 minutos - 3
Heat a generous amount of oil in a pan and fry the chicken cubes until cooked and browned, then drain.
10 minutos - 4
Place the sauce ingredients in a saucepan and mix well to dissolve the cornstarch in cold water, then place on the heat while stirring until it boils for about two minutes and set aside.
2 minutosHerramientas necesarias:
Olla - 5
In a wok or a short-sided pot, add a little oil after heating it well and stir-fry each type of vegetable separately over high heat.
10 minutosHerramientas necesarias:
Wok - 6
After finishing stir-frying the vegetables, return them all to the wok with the chicken and pour the prepared sauce over them.
5 minutos - 7
Adjust the salt, stir, and let it cook for about five minutes to coat the chicken and vegetables with the sauce, and serve alongside basmati white rice.
5 minutos
Datos nutricionales
* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

