Chicken and Colorful Bell Pepper Curry-flavored Sauté 98kcal / per person

recipes

category MeatSee the Related Food Category Page
recipe number 21072
cooking time 10 minutes
comment A well-balanced dish with low-fat and low-calorie chicken sasami paired with summer vegetables.
image Light taste chicken sasami is seasoned with curry powder and sautéed with vegetables seasoned with tomato purée.
(A) Salt 1.6 g
(A) Pepper to taste
Tomato purée 1 tbsp
Oil 1 tsp
Ichimi-togarashi, to taste

Cut the sinews, if any, off the chicken sasami and slice the chicken diagonally into 1-cm strips (naname-giri). Marinate the chicken in the (A) seasonings. Make slits in the shishi-togarashi. Cut the bell peppers into irregular wedges (ran-giri).

Heat the oil in a non-stick frying pan and sauté the (1) chicken. After browning the chicken, add the tomato purée, shishi-togarashi, and the yellow and red bell peppers. Continue to sauté until the vegetables are cooked. Place on a dish and sprinkle with the ichimi-togarashi.

technique Sauté the chicken while keeping the heat right as the curry-coated chicken may easily get burnt.
  1. Cut the sinews, if any, off the chicken sasami and slice the chicken diagonally into 1-cm strips (naname-giri). Marinate the chicken in the (A) seasonings. Make slits in the shishi-togarashi. Cut the bell peppers into irregular wedges (ran-giri).
  2. Heat the oil in a non-stick frying pan and sauté the (1) chicken. After browning the chicken, add the tomato purée, shishi-togarashi, and the yellow and red bell peppers. Continue to sauté until the vegetables are cooked. Place on a dish and sprinkle with the ichimi-togarashi.