DRUNK AND COLORFUL CHICKEN

It is said that the more colors has your food, the more nutritious it is. Of course I am talking about the color that comes natural… I am not sure if it is true but it makes sense to me… Furthermore the colors attract the eye and make our dish more stylish…but enough with the appearance of this recipe, let’s focus on the taste.  The chicken is combined perfectly with the vegetables and the sauce makes the recipe great leaving a slightly spicy taste in your mouth. 

Serve it warm with steamed rice and a glass of white wine.  

Ingredients

4 servings 

4 fillets of chicken breast cut into bite-size pieces

1 yellow bell pepper

1 orange bell pepper

1 red bell pepper

2 peeled carrots 

1 cup Portobello mushrooms

½ cup Greek olive oil

4 tsp. mustard

½ cup white wine

2 spring onions

½ cup cherry tomatoes

Juice of one lemon

A pinch of salt

Pepper

A pinch of oregano

Steps

Heat oil in wok on medium-high heat. Add chicken and sauté until golden.  Chop the peppers, the carrots and the onions; add them and stir-fry 2-3 minutes more; add the cherry tomatoes and the Portobello mushrooms.  Add oregano, salt, pepper and stir all of the ingredients together.  In a bowl mix the mustard, the wine and the lemon juice and stir well. Pour the mix in the wok and fry until the sauce thickens.