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Chicken stir-fry with rice
- 250 g rice
- 2 cloves garlic
- 3 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 green bell pepper
- 2 yellow bell pepper
- 2 carrots
- 600 g chicken breast
- Cook rice according to traditional methods.
- Peel the garlic finely coast. Then, soy sauce, vinegar and mix with half a teaspoon hot pepper sauce.
- Wash peppers, remove the cores and split in two. Again, wash and chop them into thin strips.
- After washing the extract of carrot cut into thin strips.
- Clean and chop the meat into small pieces. In a saucepan and cook the meat for 5 minutes until the oil.
- Continue roasting, stirring constantly, add the carrots.
- Stir in garlic and pepper sauce pan, meat and fry until cooked carrots.
- Season with salt and hot pepper sauce mixture.
- Serve accompanied by rice dishes.