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Vegetable stew with chicken fillet and Korean carrots

Great recipe! Low in Kcal but plentiful enough. I definitely recommend you try it!

Vegetable stew with chicken fillet and Korean carrots
Servings3 Serving
CategoryDifficultyEasy
Ingredients
 550 g Chicken fillet
 315 g Eggplant
 210 g Bell pepper (paprica)
 160 g Broccoli
 160 g Onion
 330 g Tomato
 200 g Korean carrot salad (see recipe here: https://dietsabc.com/recipes/korejas-burkani/)
 15 g Oil
 Salt, pepper, vinegar, garlic, other spices
Directions
1

The previous night I marinated the chicken fillet in soy sauce, garlic and herbs.

2

Onions cut into slices and marinated in vinegar marinade (water + vinegar + salt + sugar / sweetener)

3

Fillet cut into strips and fry in a pan: I spray a little pan with oil. Also add the squeezed garlic.

4

Eggplant cut in half and cut into slices for half a month. Pour into salted water and keep for a while to remove bitterness. Drain, dry.

5

Spray the pan with oil and fry the eggplant in a second pan.

6

When the eggplant is slightly browned, add the broccoli cut into rosettes and continue to steam - add salt, pepper, spices of your choice.

7

Cut peppers and cucumbers into long strips. Tomatoes sliced and set aside.

8

When the chicken fillet and eggplant are ready, grind them in one pan. Add tomatoes, pickled onions and fresh cucumbers and peppers. Mix everything, simmer for a while and take off.

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Nutrition Facts

Finished product weight 2330

Servings 3


1 serving contains
Calories 433
% Daily Value *
Total Fat 13.67g22%
Total Carbohydrate 30.4g11%
Protein 51.1g103%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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