In the rush of modern life, a recipe that promises a delicious, wholesome meal in just 15 minutes is a true treasure. This Chicken Fillet with Vegetables is exactly that—a lifesaver for busy weeknights when you crave something satisfying without spending hours in the kitchen. Inspired by quick stir-fry techniques, this dish brings together tender chicken, crisp vegetables, and a simple yet flavorful sauce. It’s a versatile, balanced meal that proves fast food can also be fantastic and healthy. Let's get cooking!
Chicken fillet with vegetables in 15 minutes
Ingredients for Chicken Fillet with Vegetables
- 300 g chicken breast fillet
- 1 onion
- 1 carrot
- 2 tomatoes
- 1 tablespoon starch
- 2 tablespoons finely chopped kinza (cilantro)
- vegetable oil, salt, pepper, paprika
How to Cook Chicken Fillet with Vegetables
Chilled chicken breast fillet is cut across the grain into strips about one centimeter thick.
Tie the bag and shake it to coat the meat with starch.
Add the chopped onion to the hot oil and fry for a few minutes.
Cut the chilled chicken breast fillet across the grain into strips about one centimeter thick. Chop a small onion into cubes, wedges, or half-rings—not too finely.
In a plastic bag, add potato or corn starch. Place the sliced chicken fillet into the bag with the starch. Tie the bag and shake it well to ensure the meat is evenly coated. You can substitute flour for starch if you prefer.
Pour 1 tablespoon of refined vegetable oil into a deep frying pan or wok and heat it up. Add the chopped onion to the hot oil and sauté for a few minutes. You can also add a clove of garlic for extra flavor.
Slice the carrot into thin rounds and add it to the pan with the onion.
Push the fried vegetables to the side and place the chicken fillet in the empty space.
Fry the fillet with vegetables over high heat for 5-7 minutes.
Slice the carrot into thin rounds and add it to the pan with the onion. Sauté everything together for 3 minutes.
Push the sautéed vegetables to one side of the pan and place the chicken fillet in the cleared space.
Stir-fry the fillet with the vegetables over high heat for 5-7 minutes. Stir with a spatula or shake the pan to cook evenly.
Finely chop the peeled tomatoes and add them to the pan with the chicken.
At the end, add 2 tablespoons of finely chopped kinza (cilantro).
In 15 minutes, you have a delicious and healthy dinner that anyone can cook quickly and tastily.
Place ripe red tomatoes in boiling water for 1 minute. Then, immediately cool them in cold water, make a cross-shaped incision, and peel off the skin. Finely chop the peeled tomatoes and add them to the pan with the chicken. Season with salt to taste, and add ½ teaspoon each of sweet ground paprika and pepper. If the tomatoes are a bit sour, you can add a pinch of sugar. If you don’t have fresh tomatoes, you can use canned diced tomatoes in their own juice.
Sauté the chicken with vegetables and tomatoes for 5 minutes over high heat. At the end, add 2 tablespoons of finely chopped kinza (cilantro). Stir and heat everything together for a moment. Not everyone enjoys cilantro, so feel free to replace it with parsley or celery.
In just 15 minutes, you’ve prepared a delicious and healthy dinner that anyone can make quickly. Boil some pasta or potatoes for a side dish and serve immediately.
Bon appétit!
And there you have it—a vibrant, flavorful, and incredibly fast meal ready to be enjoyed! This Chicken Fillet with Vegetables is not just a recipe; it's a template for endless delicious possibilities. Feel free to swap the vegetables with whatever you have in your fridge—bell peppers, broccoli, or zucchini would all be wonderful additions. Serve it over a bed of fluffy rice, noodles, or quinoa for a complete meal. We hope this dish becomes a go-to in your recipe collection for those nights when time is short but your appetite for something good is big. Enjoy your meal!
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