Chicken with vegetables in a wok pan

1. Chicken fillet is cleaned of excess fat and streaks. Cut into thin strips and put in a bowl for pickling.

2. For the marinade, squeeze out the orange juice to the chicken. Add salt, a little dried chili pepper and starch. Mix everything until smooth and let it stand for 15 minutes.

3. Meanwhile, wash and chop the vegetables. Eggplant - in large cubes, zucchini - in large cubes, bell pepper - along a long straw, onion - in half rings.

4. Heat up a frying pan with vegetable oil and send the chicken there, fry on high heat until ready.

5. We remove the finished ruddy chicken and immediately throw the vegetables - first the onion, fry a little. Then add eggplant, zucchini in a minute. Fry for three minutes.

6. Meanwhile, peel the ginger and grate it on a fine grater.

7. To the vegetables in the wok pan, add Bulgarian pepper, ginger. Fry for a couple of minutes.

8. Pepper, add curry and soy sauce. Cook until the soy sauce evaporates.

9. Then add sugar and chicken. Stir for half a minute on high heat and you can serve the finished dish to the table, garnished with green onions.

All the tastiest!