Chicken fillet with vegetables in a frying pan

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients according to the list. Chicken fillet is washed, dried with paper towels and cut into cubes.

2. Step 2:

   

   Peel the onion from the husk and cut into feathers or halves of rings.

3. Step 3:

   

   Carrots are washed, cleaned and grated on a medium grater.

4. Step 4:

   

   Bulgarian pepper is washed, cut out the stalk with seeds. Cut the pulp into strips. For contrast, it is better to use multicolored Bulgarian peppers. If you want the dish to be more satisfying and nutritious, you can add potatoes to the number of ingredients. When using potatoes, wash them, peel and cut into strips.

5. Step 5:

   

   A young squash will perfectly complement the dish, make it more tender and light, in winter you can use a diced frozen vegetable. Zucchini is mine, if desired, we remove the skin and remove the core, if the zucchini is milky, then you can use it together with the skin and core. Cut the zucchini into small cubes.

6. Step 6:

   

   Eggplants will also make the taste of the dish more saturated and bright. My eggplant, cut into strips to remove the specific bitterness of the vegetable, salt it and leave it for 15 minutes, then squeeze the juice, rinse the eggplant. Broccoli is washed, dried and divided into small inflorescences.

7. Step 7:

   

   Tomatoes are washed, cut out the place of attachment of the peduncle. If the skin of the fruit is dense, you can remove it by pouring boiling water over the tomatoes, cut the pulp into cubes or pieces of arbitrary shape.

9. Step 8:

   

   Pour vegetable oil into the pan, heat it up. Carrots and onions are sent to a frying pan, fry the vegetables, stirring with a spatula over medium heat, for about 3 minutes, until soft.

10. Step 9:

    

    We send chicken fillet to vegetables, mix.

11. Step 10:

    

    Fry them together for 5-7 minutes until the meat turns white.

12. Step 11:

    

    Bell peppers, zucchini, eggplant, broccoli cabbage and tomatoes are next sent to the pan. Immediately mix everything. Fry the vegetables with chicken on medium heat for about 7 minutes, until the vegetables let the juice. Add spices: salt and ground black pepper to taste. If desired, you can add some more seasoning. Pour in the third part of a glass of water. Reduce the heat to a minimum, cover the pan with a lid.

13. Step 12:

    

    Stew vegetables with chicken for about 20 minutes. During this time, almost all the liquid should evaporate. We mix the dish, put it on plates and serve it to the table.

14. Step 13:

    

    Bon appetit!