Funchoza with chicken and vegetables

Name: Funchoza with chicken and vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 400 g chicken fillet; 1 pcs sweet pepper; 1 pcs carrot; 0.5 pcs onion; 100 g funchoza; 4 tbsp soy sauce; 2 tbsp teriyaki sauce; 2 tbsp sweet and sour sauce; 1 pcs green onion; 1 tbsp sesame seeds; 2 tbsp oil

A dish of funchoza, chicken, and vegetables, dressed with sauces.

Total: 40 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 538
Protein: 28 g
Fat: 18 g
Carbs: 65 g

Ingredients

for 4 servings

chicken fillet400 g
sweet pepper1 pcs
carrot1 pcs
onion0.5 pcs
funchoza100 g
soy sauce4 tbsp
teriyaki sauce2 tbsp
sweet and sour sauce2 tbsp
green onion1 pcs
sesame seeds1 tbsp
oil2 tbsp

Method

7 steps

Cut the chicken fillet into thin strips. Grate the carrot on a coarse grater or cut into thin strips. Clean the sweet pepper of seeds and cut into strips. Cut the onion into half-rings.
Heat oil in a large pan or wok over medium-high heat. Add the chicken and fry until golden, about 5-7 minutes.
Add the carrot, sweet pepper, and onion to the chicken. Fry, stirring, for 5-7 minutes until the vegetables are soft.
Prepare the funchoza according to the instructions on the package. Usually, it needs to be soaked in hot water for a few minutes and then rinsed with cold water.
Add the funchoza to the pan with the chicken and vegetables. Pour in the soy sauce, teriyaki sauce, and sweet and sour sauce. Mix well so that all ingredients are covered with sauce.
Cook for another 2-3 minutes, stirring, until the funchoza is warmed through and the sauce thickens slightly.
Finely chop the green onion. Sprinkle the dish with green onion and sesame seeds before serving.