How to make chicken with vegetables and soy sauce
6 Boneless and chopped chicken breasts
2 Large zucchini, sliced
2 Large potatoes, cut into cubes
1 Carrot sliced
3 Tablespoons soy sauce
2 Cloves mastic
¼ Teaspoon ginger
1/2 Small spoonful of chicken spices
1/2 Teaspoon black pepper (to taste)
1/2 Teaspoon salt (to taste)
1 Red bell pepper sliced
1 Green bell pepper, sliced
1 Yellow bell pepper, sliced
Quarter of a teaspoon of cinnamon
1 Onion diced
2 Chopped green onions
4 Tablespoons vegetable oil
1/2 Cup chopped green beans
1/2 Cup sliced mushroom
1/2 Cup chopped tomatoes (optional)
- Put a frying pan over a medium heat, add vegetable oil and chopped onions, then add the chopped chicken with cardamom, mastic, ginger, cinnamon, pepper, salt, and chicken spices, and stir for 5 minutes.
- Add 1 cup of water and boil the chicken.
- Before full maturity, remove the chicken from the broth and drain well, then put the chopped vegetables in the broth and raise it on the fire for about 8 minutes, then return the chicken to the broth.
- Add soy sauce and let the chicken and vegetables simmer over medium heat, and serve hot with rice and bread.