Funchoza with chicken fillet and vegetables

Preparing funchose with chicken fillet and vegetables is very quick and simple. The dish turns out tasty and satisfying; it can be served for dinner or lunch. You can experiment with the composition of vegetables again and again, choosing according to your own taste. I cooked with bell peppers, carrots and onions, you can add, for example, green beans and peas. Everyone in my family liked this dish, so I recommend it for you too!

Ingredients

Manufacturing process

Peel the carrots, garlic and onions, remove the seeds and stem from the bell pepper. Cut the chicken fillet into small pieces.

Salt the chicken pieces and add your favorite meat spices, mix and leave for 30 minutes.

I cooked this dish in a wok pan, but no matter what kind of pan with high sides will do. Pour vegetable oil into a frying pan, put on heat, add chicken fillet.

Fry the chicken fillet for 5 minutes, stirring, over medium heat.

Cut the onion into thin half rings.

Add the onion to the pan and fry with the chicken for 3 minutes.

Grate the carrots on a Korean carrot grater (if you don’t have one, you can grate them on a large grater), add to the pan. Fry vegetables with chicken fillet over medium heat for 3 minutes, stirring from time to time.

Cut the bell pepper into strips (I used half a green and a reddish pepper), add to the pan and cook for 8 minutes, stirring occasionally.

Place the funchoza in a deep bowl, pour boiling water over it and leave for 5 minutes.

After 5 minutes, discard the funchose in a colander and then rinse with cool water.

Peel the garlic, cut into thin petals and add to the pan along with soy sauce, stir.

Then add funchose (I cut it with scissors) to the pan with chicken fillet and vegetables and mix well.

Simmer covered over low heat for 3 minutes.

Immediately place the funchose with chicken fillet and vegetables on plates and serve. Very tasty!

How to create funchose with chicken and vegetables

Asian dishes are incredibly popular, and all because their taste is unusual, catchy, exciting - in a word, it has not yet become boring. If this is your first time deciding to cook a treat known as funchoza with chicken and vegetables, then we will help you decide on the best culinary option.

Now “Your Cook” will share a selection of the most delicious options for making “glass noodles” so that you can appreciate them at their true worth.

Preparing such a meal is quite simple. In addition, it is healthy (the dish contains a lot of vegetables), satisfying (vegetables are mixed with noodles) and original in taste (special spices are used). Believe me, a meal with an Asian delicacy at home will be no worse than in the best restaurant in exotic Asia.

Delicious funchoza with chicken fillet and assorted vegetables

Ingredients

Chicken (fillet) - 3-4 pcs. + –
Carrots – 1 root vegetable + –
Onions - 1 pc. + –
Funchoza – 250 g + –
Vegetable oil – 30 g + –
Parsley – 1 bunch of greens + –
Fresh cucumbers - 2 pcs. + –
Bell pepper – 2 fruits + –
Snow-white sesame – 1 pinch + –
Dressing for funchose – 2 packs + –

How to cook Chinese noodles with vegetables and chicken: recipe step by step

Peel the onion and cut into half rings. Wash the poultry meat in clean water and chop into strips.

Now the chicken fillet needs to be marinated.

For this purpose, we transfer the meat tenderloin into a bowl, fill it with a special dressing for Asian noodles (half a packet), stir and leave it alone for a while.

Cut the peeled carrots into thin long strips.
We free the sweet pepper from the seed center, and then cut it into strips together with the cucumbers (with skins possible).
Chop the freshest washed green stuff (from parsley) randomly.
Fry the onion in vegetable oil, then add chopped poultry fillet to it and continue to simmer the food on the fire for another 10-15 minutes.
After the designated time, add the carrots, saute them for a couple of minutes, then throw the pepper into the pan and bring everything to readiness within 5 minutes.
It's time to start making glass noodles. To achieve a suitable mixture, you need to pour boiling water over the funchose for 15 minutes. When finished, the product should be transparent, almost “glass”.

We put the funchose in a colander, let the excess water drain - the noodles are ready.
Pour it with the remaining dressing (1.5 sachets), stir thoroughly and combine with fried vegetables, chicken, fresh cucumbers and fragrant herbs.
Sprinkle the dish with sesame seeds, mix the ingredients and place the Asian appetizer in the refrigerator for soaking for 60 minutes. After an hour, the whole family can safely enjoy this special salad.

Making funchose with chicken, vegetables and mushrooms in sauce

This recipe is perfect for those who love originality in everything. Our dish especially successfully combines various products, resulting in a bright appearance and a typical taste. The extreme sauce can be enhanced by an unusual sauce, which will give the treat a zest and real Asian charm.

Ingredients

Fresh champignons – 18 pcs.;
Cherry tomatoes – 7 pcs.;
Garlic – 3 cloves;
Chinese noodles – 200 g;
Chicken breast – 1 piece;
Vegetable oil – 1 cup;

Sesame and black pepper - to taste;
Leeks – 0.5 pcs.;
Teriyaki sauce - 1 jar;
Bell pepper – 1 pc.;
Salt - to taste;
Onions – 1 pc.

How to cook a unique funcheza with meat, mushrooms and Teriyaki sauce

Cut the breast into oblong pieces.
Chop the mushrooms into fine slices.
Tomatoes, leeks, and peppers should be chopped randomly into medium-sized pieces.
Divide the onion into half rings.
Cook the noodles according to the instructions on the package and leave to drain in a colander.
Fry the onion and mushroom tenderloin (we take onions) in a deep frying pan over high heat for about 10 minutes. If you have a wok pan, then it is better to use it specifically for cooking.
Add chopped leeks, tomatoes, peppers and saute the vegetables over medium heat for 2 minutes.
We put chicken, chopped garlic into the frying pan, and finally season the dish with salt, aromatic spices and sesame seeds.

After 5-6 minutes, add the boiled funcheza (if there is not enough space in the pan, pour the dish into a large saucepan). Pour the sauce over everything and, stirring, keep it on the fire until fully cooked. Add as much sauce as your taste sensors tell you - in short, until you feel that the taste is what you need.

The usual recipe for funchose with chicken and vegetables in a slow cooker

When you have a multi-helper at home, it would be a sin not to use it in preparing a dish. Moreover, it will be very simple to create it in a cartoon. You will not be disappointed with the result; on the contrary, the cooking process and the final taste will pleasantly surprise you. Accordingly, you won’t have to wait for a long time to cook again.

Ingredients

Poultry fillet – 400 g;
Water – 750 ml;
Sweet pepper – 300 g;
Soy sauce - according to taste preferences;
Carrots – 200 g;

Onions – 200 g;
Funcheza – 200 g;
Spices – your choice;
Vegetable oil – 6 tbsp.

Cooking funchose with vegetables, chicken and soy sauce step by step in a slow cooker

Wash the chicken loin, then cut it into small pieces (as for goulash).

Preparing vegetables

We grate one half of the carrots on a grater with large holes, and cut the second half into circles. The grated mass will become part of the sauce, the rest of the carrots will be whole.
Next, finely chop the onion.
We turn the pepper into cubes.

Let's start cooking funchose

Place shredded chicken fillet and chopped vegetables in a multi-bowl. Pour in soy sauce (because it is quite salty, do not overdo it) and water.
Sprinkle with your favorite spices (for example, paprika and black pepper) and mix.
Set the “Quenching” mode for 1 hour. About 15 minutes before the end of stewing, add raw funchose to the multicooker bowl.
Lastly, mix the finished products. As a result, any component will be saturated with the juices of the used vegetable potpourri.

Funchoza with chicken and vegetables.

My wife really likes a couple of Asian dishes that I make. Funchoza with chicken and vegetables is one of them.

Overall, the dish is quite ordinary, the ingredients are affordable. But there are a couple of aspects that need to be “caught”. So to speak, to get better.

First you need to prepare the funchose and cut all the ingredients. Spoiler of the finished dish to attract attention))))

First, naturally, chicken and funchose. I took a chicken breast and cut it into small strips. You shouldn’t cut it very finely, the chicken will turn out dry. and large pieces will not be fried))) You can also use meat, but I like it with chicken, it gives the most tender juicy taste.

It’s not a problem to purchase funchoza today in any chain store.

Soak in cool water for 20 minutes. Later, transfer to a colander, drain the water and cut the funchose with scissors. Otherwise, long threads become tangled and difficult to mix with other products.

The vegetable oil I use is regular refined sunflower oil. If possible, add a little sesame oil. This will make it taste more Asian.

Well, where would we be without soy sauce?

Garlic and ginger also provide an Asian flavor. IMHO there is no way without them. Cut into slices.

Virtually any vegetables can be used in the dish. Cut into medium-sized cubes in advance. DO NOT MIX.

Now my vegetables are onions, zucchini, carrots, bell peppers and hot peppers.

I didn’t prepare specifically, I took what was in the refrigerator.

All products are prepared. let's get started.

The first point you must realize. This dish is cooked over HIGH HEAT. Asians mainly cook it in a wok. But an ordinary deep frying pan will work just fine.

Pour oil into a frying pan and heat it very high.

Flavor the oil by frying garlic and ginger in it, then remove them, otherwise they will burn. You can later return it to the dish at the very end.

Next, add pieces of chicken to the hot water and fry over high heat.
If the chicken is wet, you will have problems))). Pat dry before frying. Focus on the appearance of a golden crust. Be careful not to dry out the chicken. And don’t try to achieve complete readiness - the chicken will “arrive” with the vegetables. Add salt, add onion and fry lightly.
The second fundamental point in this dish is UNDERCOOKED. Please take this point into account when placing items. Therefore, when you add the last ingredients, the first ones will already be overcooked. And as a standard, vegetables should be slightly raw on the inside, with a crunch. Inner CRISP is the 3rd fundamental point. To achieve it, focus on the texture of the goods you are laying and the time of their production. Carrots are fried longer, and they are quite dense in themselves, so we lay them earlier than bell peppers, which are easy to overcook. This applies to all the vegetables that you will eat. It is better to cut the onion fairly thick half rings. In the finished dish, it will be most exciting. But I still had a finely chopped onion left - I put it to use.

Fry the onions for a minute or two and add the carrots. Three or four minutes, and the zucchini goes into action. Another three minutes and add pepper.

If you are cooking for the first time, try not to overcook the pepper. Make sure the crunch remains. It is fundamentally. You can, for example, cut it as coarsely as possible, so it’s easier not to overcook it. Add some salt. remember that the chicken is already salted, and later add soy sauce, it is also salty. don't be overzealous.

When the pepper has turned slightly white/glazed, add funchose, stir and fry for almost one or two minutes. Then add soy sauce and fry for a few more minutes.

The whole dish is ready!

You can also sprinkle sesame seeds on top. I only had the dark one, but it turned out well too.

Bon appetit! Believe me, no one remains indifferent.

I usually store products by intuition. For beginners, I give an approximate bookmark.

Chicken breast - one. Ginger - four 5 slices, garlic - two cloves, onion - 1 piece.

One large carrot, one large zucchini, two bell peppers. It’s great if the peppers are colorful and fleshy. I only had a greenish one))).

The funchoza in the pack is divided into portions. I took two. Three would be better, but what's left)))

Just be guided by the size of your frying pan. If there are a lot of goods, it will be difficult to stir and at the bottom there will be stewing rather than frying..

Try, experiment, create. All the best!

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Eat and Lose Weight! Great Dinner for 97 Calories! Funchoza with Chicken and Vegetables. PP Recipe

funchose – 150 gr.
chicken fillet – 500-600 gr.
onions – 2 pcs.
carrots - 1 large or 2 small
sweet bell peppers - 1 pc.
soy sauce – 4-5 tbsp.
garlic
salt
pepper and favorite seasonings
vegetable oil - 1 tbsp.
calorie content is about 100 calories per 100 g.

STEP-BY-STEP COOKING RECIPE

Cut the chicken fillet into cubes. Add pepper and your favorite seasonings to it.

Fry in 1 tablespoon of vegetable oil for 10 minutes.

During this time, chop the vegetables and add to the fillet in this order, first onions and carrots, cook under the lid over medium heat for 7-10 minutes.
Next, add bell pepper, 3-4 tablespoons of soy sauce and cook for another 5 minutes.

During this period of time, prepare the funchose as indicated on the package. From my own experience I will say that it is prepared using 2 methods. Either soak in boiling water for 5 minutes, or boil for exactly 3 minutes in boiling water. The first method is good for cool funchose salads, the second method is suitable for hot dishes.

Once the funchose with chicken and vegetables is ready, combine them and mix well; you can also add soy sauce to taste and, of course, garlic to the finished dish.

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Funchoza with chicken fillet and vegetables