Buckwheat with chicken in a pan
Description
The dish is prepared without unnecessary complications. I usually use chicken breast fillet, but you can use any parts of chicken. The only difference is that they will need to be cooked on the skillet with vegetables a bit longer than fillet pieces. If desired, add any herbs or spices—they will not be out of place in this dish. I will explain in more detail in the step-by-step recipe. The ready dish can be served at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Wash the chicken breast fillet and cut it into pieces. Pour soy sauce over it and set aside. While we prepare and sauté the vegetables, the chicken will have time to marinate slightly.
- 3
Step 3
Peel and wash the carrots, onion, and garlic. Cut the onion into small cubes, grate the carrots on a coarse grater, and finely chop the garlic. In a small amount of vegetable oil, sauté the onion, then add the carrots, and finally the garlic.
- 4
Step 4
Then add the chicken pieces and sauté with the vegetables until cooked through.
- 5
Step 5
Add the rinsed buckwheat and pour in water. Season with salt to taste, bring to a boil, cover with a lid, and simmer over low heat until the liquid has completely evaporated.
- 6
Step 6
Then turn off the stove and let the dish stand covered for another 5-10 minutes.
- 7
Step 7
Done.