Stir-fry is not a separate dish, but the principle of cooking. It is unique in that the ingredients, after roasting, not only remain juicy, but also retain most of the useful substances. Stir-fried in a wok pan with continuous stirring, they acquire a ruddy crust. Time for this takes a minimum, and the result exceeds all expectations.
For cooking you will need:
- 500 g chicken fillet;
- 150 g of champignons;
- Half onion;
- 1 fork of broccoli;
- 1 pod of red pepper;
- 3-4 cloves of garlic;
- 2 tbsp dry white wine and soy sauce;
- 10 g of green onions;
- 3 tsp. ginger;
- 2 tsp. corn starch;
- 1 tbsp. brown sugar;
- Sunflower oil - to taste.
Combine soy sauce with wine, sugar and starch. Mix and let stand until complete dissolution.
Cut chicken fillet into strips across the fibers or cubes.
We sort broccoli into inflorescences and boil for 2-3 minutes.
Thinly chop the champignons. Prepare spices: chop onions, garlic and rub ginger. Cut pepper into rings.
Heat the oil in a wok pan (a deep pan with wide sides can be an alternative). Fry garlic and ginger for 20-30 seconds and then quickly remove them. As a result of such actions, the oil was saturated with a special aroma.
Fry the fillet pieces on high heat, stirring continuously. To chicken roasted evenly, it is better to do it in small portions. We take out almost ready brownish pieces from butter.
We send onions and mushrooms to the pan, literally in 3-4 minutes we add broccoli, in a few more minutes we return the chicken to the pan. Fill all the sauce, add the peppers chopped in rings and continue to cook until the sauce thickens. Then immediately remove the dish from the heat, sprinkle with green onions and serve to the table. It can be used not only as a separate dish, but also as an additive to rice.
Sesame will add spice to the finished dish. If desired, you can add it in the cooking process.