It’s one of my own recipes. It’s nothing intricate or super special but it’s very tasty and, as most of the times, the key is in the spices.
I cut the fillets to small bites and season them with soy sauce, white, red and black cracked pepper and salt. Then I cook them on a skillet with melted butter for about 15 min. I turn them often so they’re evenly cooked.
Then it’s time for the veggies. I tend to get a cooled so-called Mexican mix – peas, corn, red peppers and carrots. I leave it out of the fridge while I’m making the chicken and it’s ready for cooking when I’m done. I melt butter on a large skillet, put in the veggie mix, add soy sauce, salt, white, red and black cracked pepper and sugar. I stir for 10 min and that’s it. Easy and yummy.
- 400-500gr chicken fillet
- 400gr vegetable mix
- 10gr butter
- 30ml soy sauce
- 3-4 tablespoons sugar
- white, red and black cracked pepper