Chicken fillet is a great appetizer not only for home family members, but also for the circle of guests.
Chicken fillet appetizer
- 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
Calories: 500 kcal
Proteins: 80 g
Fats: 34 g
Carbohydrates: 120 g
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!