Shredded chicken is an iconic dish in Asian cuisine, loved for its quick preparation and delicious flavor. Perfect for a weeknight dinner, it combines tenderness and crunchiness thanks to the addition of crisp vegetables. I remember my first culinary attempts where I learned to blend flavors and textures, and this recipe has always been a hit. Whether it's for a family meal or to impress guests, this shredded chicken will delight your taste buds.
In this version, we will prepare it with fresh vegetables, sautéed in a pan to retain all the flavors. It's an easy and quick recipe that will undoubtedly add a splash of color and nutrition to your plate.
Ingredients
For 4 people:
- 500 g of chicken breast
- 1 red bell pepper
- 1 green bell pepper
- 2 carrots
- 1 zucchini
- 3 tablespoons of soy sauce
- 2 tablespoons of sesame oil
- 1 clove of garlic
- 1 teaspoon of grated fresh ginger
- Salt and pepper to taste
- Sesame seeds for decoration
Instructions
- Prepare the chicken: Cut the chicken breasts into thin strips.
- Chop the vegetables: Slice the red and green bell peppers, then julienne the carrots and zucchini.
- Heat the oil: In a large pan, heat the sesame oil over medium heat.
- Add the garlic and ginger: Sauté the minced garlic and grated ginger for 1 minute until fragrant.
- Cook the chicken: Add the chicken strips and cook for 5 to 7 minutes until golden and cooked through.
- Add the vegetables: Incorporate the bell peppers, carrots, and zucchini, and stir-fry everything for 3 to 5 minutes, until the vegetables are crisp.
- Season: Pour in the soy sauce, mix well, and let it cook for another minute.
- Serve: Adjust seasoning with salt and pepper, then serve hot, sprinkled with sesame seeds.
Chef's Tips
For an even tastier variation, you can add cashews or peanuts for extra crunch. Feel free to substitute the vegetables with seasonal ones according to your preferences.
Storage
This dish keeps well in the refrigerator in an airtight container for 2 to 3 days. Reheat it over low heat to enjoy it again.
