Funchosa with chicken and vegetables

This recipe is a variation on an Asian theme. When all the products are mixed, it turns out to be a very interesting and flavorful dish. It is also useful, because it contains a large number of vegetables. Just 20-30 minutes – and a delicious lunch or dinner will be ready!
For 6 servings you will need:
• funchosa – 200 g.;
• chicken fillet – 300 g.;
• onion – 2 large heads;
• carrots – 2 pcs.;
• sweet pepper – 2 pcs.;
• celery stalk – 2 pcs.;
• soy sauce – 80 ml.;
• Korean carrot dressing – 1 package weighing 80 g.;
• frying oil – 1 tablespoon.
Preparatory stage
There should be a lot of vegetables, as they are strongly fried. You can put even more than indicated in the recipe, the dish will only benefit from this.
Cut the onion into thin strips, peel the pepper and cut into squares with a centimeter side. Carrots can be grated, but then they will lose their crispness during frying. You can cut carrots by hand, but then it will be difficult to achieve the desired thickness, so it is best to take a vegetable peeler and remove long thin shavings.
Cut the celery into thin slices. Cut the chicken into long strips.
Boil 2 liters of water in a saucepan (it will be needed for brewing noodles).
Roasting
Pour the oil into a preheated frying pan, put the onion, fry for a couple of minutes, put the carrots, wait another minute, and move the vegetables aside. Without turning down the heat, put the fillets in the pan, fry for about five minutes, occasionally turning the pieces over. A crust should appear. Then add the remaining vegetables, mix everything thoroughly and fry for another three minutes.
After that, pour in the soy sauce, turn down the heat - let the vegetables and chicken soak well. There is no need to add salt, as there is enough salt in soy sauce.
Assembling
Place the funchosa in boiling water. Turn off the heat under the pan and brew for 2 minutes. After that, drain the water, transfer the funchosa to the pan with the chicken and vegetables. It is best to mix with cooking tongs, as otherwise it is difficult to achieve a uniform distribution of all ingredients.
To make the taste more piquant, pour the dish with liquid dressing for Korean carrots and mix everything again.
The funchosa is ready! Such a dish will look beautiful on a large plate, and you can also buy special boxes for Chinese food and chopsticks to arrange an Asian-style meal.
Tip: to save time and money, you can buy all the vegetables in summer or early autumn, cut them up and put them in bags.
When cooking, if desired, you can add ginger, hot pepper, various spices - everything is limited only by the imagination of the cook.
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