Usuba
Chinese-style chicken stew with vegetables
A quick wok-style dish with tender chicken, crispy broccoli, fresh cucumber, and sweet bell pepper. The vegetables retain their crunch while the meat is infused with soy sauce. Served with rice and topped with toasted sesame seeds.
- Total
- 45 min
- Standard serving
- 291.3 g
Ingredients
Total 8
Instructions
- 1
Step 1
Rinse the chicken breast fillet, pat it dry with a paper towel, and cut it into thin strips.
- 2
Step 2
Divide the broccoli into florets.
- 3
Step 3
Cut the cucumber in half lengthwise and slice into wedges.
- 4
Step 4
Wash the sweet pepper, remove the seeds, and cut it into thin strips.
- 5
Step 5
Heat vegetable oil in a pan. Add chicken, broccoli and cucumbers, stir and fry for 3–4 minutes. Pour in soy sauce and simmer for 5 minutes over low heat.
- 6
Step 6
Boil the rice until cooked.
- 7
Step 7
Toast the sesame seeds in a dry skillet for 1–2 minutes until golden.
- 8
Step 8
Spread the rice on plates, arrange the chicken with vegetables on top. Pour the sauce remaining from frying and sprinkle with sesame seeds.
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