3 pieces of chicken fillet topped with starch

1 large onion (sliced)

2 carrots (cut into longitudinal strips)

3 colored bell peppers (cut into longitudinal strips)

2 zucchini (cut into longitudinal slices)

2 cloves of crushed garlic

1 tbsp. soy sauce

1/2 tsp. ginger

1/2 tsp salt

1 tsp mixed spices

1 tsp coriander powder

1 tsp. red chili pepper

1 tbsp chinese spices

1 tomato (chopped)

2 tbsp. tomato juicer

2 tbsp. starch

chicken stock cube

1 tbsp. vegetable oil

1/2 cup of water

In an electric blender, add the chopped tomatoes, and squeezed tomatoes, starch, chicken stock, vegetable oil then add water and mix well until you have a sauce.

-In a pan on fire, put a little oil, add half the onion, half the amount of crushed garlic and stir until the onions are wilted.

-Add the ground ginger and chicken pieces to the mixture and stir until the chicken is cooked. Then, remove from heat and set aside.

-Put Same pan on fire, add the rest of the amount of onions and crushed garlic, vegetable mixture and stir until the mixture wilts.

-Add salt to the mixture, chili, black pepper, cumin, chinese spices, and coriander and stir the ingredients well.

-Once the mixture wilts, return the chicken to the pan and stir together.

-Pour the tomato sauce you prepared in step 1 into the pan and stir until it simmers.