Mixed Vegetables with Chicken, Chinese Style

Ingredients

• yellow, green, and red bell peppers; orange if available three-color bell peppers
• cut in half; if the mushrooms are large, cut them into quarters fresh mushrooms
• cut broccoli
• 1 bunch, cut into 2 pieces asparagus
• cut into rings/strips onion
• 1 teaspoon garlic powder
• 2 teaspoons curry
• 1 teaspoon Maggi seasoning
• 1 teaspoon ginger
• 1 teaspoon sugar
• 2 pieces chicken breast fillets
• 1 1/2 cups hot water
• 4 tablespoons, then 2 tablespoons for the final stage salty soy sauce
• rice without vermicelli, for serving rice

Instructions

1. In the frying pan, trim the sinew and fat from the chicken breast, then cut it into large, thick slices.
2. In the frying pan, cut the onion into rings, leaving part of the stem end intact so it does not fall apart while cutting.
3. In the frying pan, heat a small amount of oil, then lightly fry the onion just until softened, without browning it.
4. In the frying pan, use the same hot oil to lightly fry the chopped carrots until they soften more than the other vegetables.
5. In the frying pan, lightly fry the mushrooms only, because they cannot tolerate high heat.
6. In the frying pan, fry the chicken breast pieces after the vegetables and before the broccoli.
7. In the frying pan, fry the broccoli last because the chef wants it to keep its distinct shape and not fall apart.
8. In the pot, add 1 1/2 cups of hot water.
9. In the pot, add the garlic powder, curry, Maggi seasoning, ginger, sugar, and salty soy sauce, then stir the ingredients.
10. In the pot, add the fried vegetables, starting with the carrots because they are the firmest, then add the remaining vegetables, leaving the asparagus until last.
11. In the pot, cover the mixture and leave it over low heat for about one-third of an hour.
12. In the pot, add 2 tablespoons of salty soy sauce at the final stage, then give it a light stir.
13. On the serving plate, serve the dish with rice without vermicelli.