Add the steamed rice to the wok, mix well, and season with salt and pepper if needed, or, if you prefer, add more soy sauce.
Chicken breast tenderloin with vegetables and rice
Ingredients
- 1.5 kg chicken breast tenderloin
- 400 g rice — steamed
- 2 zucchini — large, cut into chunks or sticks
- 4 kapia peppers — large, cut into chunks or sticks
- 4 carrots — large, cut into chunks or sticks
- 15 ml Worcestershire sauce
- 60 ml soy sauce
- 3 pinch pepper
- sunflower oil — for frying
Instructions
0
Cut the chicken breast tenderloins into pieces, place them in a bowl, and season with pepper and Worcestershire sauce.
1
Heat a wok over medium heat, add a little oil, and fry the chicken pieces until they are evenly browned and cooked through. Once done, remove the chicken pieces to a bowl and set them aside.
2
Add the carrots to the wok and sauté them for a few minutes, until they soften slightly but remain slightly crisp. Stir constantly to prevent burning and to ensure even cooking.
3
Add the kapia peppers over the carrots and sauté them together for a few minutes, stirring occasionally, until the vegetables become slightly tender but still retain their texture and color.
4
Add the zucchini to the wok along with the soy sauce, and continue sautéing everything for another 5–7 minutes, stirring regularly, until the vegetables are cooked but still slightly crisp.
5
Add the cooked chicken over the vegetables and mix well, letting everything cook for another 2–3 minutes so the flavors blend evenly.
6