You will need
- chicken fillet - 300g
- vegetable oil - 50g
- carrot average - 2 PCs
- sweet pepper - 2 PCs
- onion - 1 head
- garlic - 3 cloves
- starch - 1 tbsp
- soy sauce - 4-5 tablespoons
- Apple cider vinegar or wine - 1 tbsp
- honey - 2 tbsp
- tomato paste - 2 tbsp.
- red pepper flakes - 1/2 teaspoon
Cut chicken fillet in small pieces the size of a walnut and place in a deep plate. If you are a thrill – RUB the chicken pieces in some red pepper. Pour 2/3 of the soy sauce, stir and leave to marinate for 8-10 minutes.
Cut small cubes of seeded sweet peppers. Use peppers of different colors, for example green and red. The dish will turn out beautiful. Cut carrots into thin slices, onion – half rings. On a separate Board finely chop the garlic.
Prepare the sauce – mix thoroughly with a vinegar, honey, tomato paste and remaining soy sauce. If honey is too thick - it can be a little warm. The sauce should be the consistency to recall liquid sour cream. If you want this dish was more sour – add a little more vinegar. If you prefer a sweet taste, increase the amount of honey one to two tablespoons.
Heat the vegetable oil in a deep frying pan and place the chicken. Fry on high heat for 5-7 minutes, stirring constantly. Then put in a saucepan, turn the onion, carrot and pepper. After each added serving of vegetables, mix thoroughly the whole mass. Fry the vegetables along with the chicken for about 5-7 minutes. Ensure that fire has always been a maximum!
Pour into the pan previously prepared sauce, mix thoroughly. The mixture should acquire a nice Golden brown color.
Dissolve the starch in 50 ml of cold water and pour over chicken-vegetable mixture. Quickly and intensively stir and remove from heat. Pour the crushed garlic. Cover skillet and let the dish stew for about 10 minutes.
Serve plain white rice on the side. The dish will acquire a classic finish. But you can experiment and use as a side dish with spaghetti or boiled potatoes.
White vinegar is better not to use. It can give the dish an unpleasant odor.