Chicken fillet appetizer

Chicken fillet is a great appetizer not only for home family members, but also for the circle of guests.

Serves: +
  • Broccoli (chopped)1 cup
  • Red cabbage (chopped)1 cup
  • Carrots (sliced)1 cup
  • White onion (chopped)1 small
  • Kale (chopped)1 cup
  • Udon noodles10 oz
  • Chicken Breasts (Fillet)3 pcs
  • Special Sauce
  • Olive oil2 tbsp
  • Tamari1/3 cup
  • Lemon juice2 tbsp
  • Sriracha3 tbsp
  • Garlic (minced)3 tbsp
  • Ginger (minced)2 tbsp
Per serving

Calories: 500 kcal

Proteins: 80 g

Fats: 34 g

Carbohydrates: 120 g

40 mins Print
  • Fry the chicken in vegetable oil for 3-4 minutes on each side. Lightly salt and pepper. Cover, cook for another 5 minutes. Remove from heat, allow to cool.

  • Add olive oil, tamari, sriracha, ginger garlic, mustard, lemon, salt and pepper to a bowl to make a thick salad dressing.

  • Add some vegetable oil to a medium-sized pot. Set over medium heat. Add vegetables (cabbage, onions, carrots). Allow to cook for 10-15 minutes, stirring occasionally.

  • Put a pot of water on the fire. When the water boils, add the broccoli chopped into inflorescences and cook for exactly 3 minutes, strain.

  • Boil udon noodle water in a large saucepan. Cook according to packaging. Drain the noodles and set in a strainer.

  • Place vegetables, noodles and meat in a plate, pour dressing on top, sprinkle with sesame seeds and serve.

Chicken fillet appetizer goes well with red wine in good company. Bon Appetit!

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