As usual at home, I had a pack of chicken breasts waiting in the fridge without a very clear destination. This time the inspiration led me to crave a dish with Asian touches, and I quickly prepared this oriental chicken sauté with vegetables that can be almost improvised with the ingredients we have at that time.
The oriental touch is given by the cut of the ingredients and a light sauce that combines bittersweet and spicy flavors. In order not to add sugar or honey I have used natural orange juice, naturally sweet, that combines very well with the flavor of the soy sauce and the spicy point that adds the dry chile.
Sauteed Oriental Chicken with Vegetables
- frying pan/wok
- 500 g Chicken breast
- 1 Large green pepper
- 2 Carrots
- 1 Spring onion
- 15 ml Low salt soy sauce
- 5 ml Rice or apple vinegar
- 100 mñ Vegetable or chicken broth or water
- 50 ml orange juice freshly squeezed
- 1 tsp Cornstarch
- 1 little piece of Ginger
- To taste Pepper flakes or oriental spices
- To taste Black pepper
- To taste Salt
- To taste Olive Oil extra virgin
- To taste Black or white sesame
- Dry the chicken with kitchen paper and remove any excess fat.
- Cut into strips and set aside. Wash the vegetables; peel the carrots and ginger.
- Cut the carrots and pepper into sticks, chop the ginger and julienne the spring onion.
- Heat a little oil in a good large non-stick frying pan, or wok, and sauté the chicken over a high heat until golden all over.
- Remove and set aside.
- Cook the vegetables, you can do it in separate batches if they don't fit well.
- Season them lightly and sauté for a few minutes, leaving them firm.
- Add the chicken, add the spices and mix well.
- Combine the soy sauce, broth or water, ginger, orange juice, vinegar and cornstarch in a bowl.
- Add to skillet, stirring and sauté over medium heat.
- Cook until everything is at the desired point and add sesame seeds to taste.