One-pan chicken fillet with vegetables in soy‑tomato sauce

Ingredients

• Chicken fillet — 2 pcs
• Onion — 1 pcs
• Carrot — 1 pcs
• Bell pepper — 1 pcs
• Vegetable oil
• Salt
• Cornstarch — 0.5 tbsp
• Soy sauce — 100 ml
• Water — 50 ml
• Sugar — 1 tbsp
• Tomato paste — 1 tbsp
• Lemon juice — 1 tbsp
• Garlic — 2 pcs

Steps

1. Slice the chicken fillet into thin strips. Heat a little vegetable oil in a skillet over medium-high heat and lightly fry the chicken strips until just browned.
2. Add the sliced carrot and chopped onion to the skillet with a pinch of salt, stir, cover and simmer for 10 minutes, until the vegetables are half-cooked.
3. Add the chopped bell pepper and cook for a few more minutes until the pepper softens slightly.
4. Sprinkle the cornstarch over the contents of the pan and stir to combine, then add the soy sauce, water, sugar, tomato paste and lemon juice. Stir well and bring to a gentle boil over low heat, uncovered, until the sauce thickens and is heated through.
5. Stir in the minced garlic at the end, taste and adjust the sauce thickness by adding a little water or more cornstarch dissolved in water if needed. Serve hot.