Composition / ingredients
Cooking method
1. Cut the chicken fillet into thin strips. Cut bell pepper into strips, zucchini into semicircles, peel garlic and ginger and finely chop.
2. Put the meat in a bowl, add starch, soy sauce, mix well. Marinate for 30-40 minutes.
3. Heat the vegetable oil in a deep frying pan over high heat.
4. Fry the fillets in small batches until slightly golden brown. Transfer the meat to a plate.
5. Put ginger and garlic in a frying pan, fry, stirring, for 30 seconds.
6. Add zucchini and pepper to the pan. Fry, stirring, for another 5 minutes.
7. Put the chicken to the vegetables, pour in apple cider vinegar, soy sauce in which the meat was marinated, pour out the sugar. Fry for another 1-2 minutes, then remove from the heat.
8. Serve with crumbly rice. When serving, sprinkle with chopped green onions.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Soy sauce - 51 kcal/100g
- Starch - 320 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Brown Sugar - 394 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Zucchini - 16 kcal/100g
