Meat (chicken) in sweet and sour sauce. Blog from the chef of the Valentino restaurant

The first is to prepare all the ingredients. Cut the bell pepper (2 pcs) into identical cubes, getting rid of seeds and layers. I decided to use THREE colors, so I didn’t take full parts of the peppers. Cut carrots (120 g) into slices of the same thickness, about 3 mm. Cut the garlic (2-3 cloves) quite finely. Cut fresh ginger (2 cm) into thin strips, ground will not work. Chop the hot chili finely (amount to taste).

Heat the frying pan and add some vegetable oil. Ideally, a wok is used here, which quickly fries food without losing crunch and vitamins. I reviewed a good German wok.

Peppers come first. Fry them until they have a characteristic dark crust. Flip frequently with a spatula.
While the peppers are roasting, prepare the sauce. Combine all the ingredients on their list (cornstarch, soy sauce, sugar, rice vinegar, water) using a whisk. If you are doing it for the first time, make 1.5-2 servings of sauce, so it will be easier for you to control all the processes.

We spread the peppers, immediately fry the carrots. When it is softer but has not lost its crisp texture, add the garlic, ginger and fry for literally a minute, until the aroma appears.

Next, fry the meat in this frying pan. I used a chicken thigh (500g). You can take pork or beef (then cut into thin strips the size of chopped bell peppers). It is important not to stew the meat here. So here are a couple of rules:
We put so much meat so that it is not cramped and there is space between the pieces. If there is not enough space, fry in portions.
The first couple of minutes do not touch the meat, wait for the crust, then stir to turn the pieces and wait again. The less we stir, the less juice will come out.

When the meat is well browned, add the chili.

Next are the carrots with garlic and ginger.
Peppers followed. We fry all this for just another minute, so that all the ingredients exchange flavors.
We serve immediately. If slowed down, add some water and return to the stove. The sauce will soften.

Try to cook this dish at home and write to us if you liked it. It is very valuable for us to hear your opinion, because we try to be the best and improve for the guests of the Valentino restaurant .

And soon we will announce the autumn menu in the best restaurant in Lviv, located at the Swiss Hotel in Lviv.
We also want to invite you to a wine tasting in Lviv at the Valentino restaurant called “Autumn France”.

To book a table or a ticket for tasting in a restaurant in the center of Lviv – please call:

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