Cut the zucchini, carrot, and mushroom into julienne strips.
Put a bit of butter in a skillet and fry the vegetables, preferably covering with a lid so they release their juice and steam cook.
When they have been cooking for 5 minutes, add the chicken pieces and pour in the maggi sauce, add a little salt and pepper, cover again to finish cooking.
Occasionally, it needs to be stirred so that the chicken cooks evenly; leave it over medium heat for 20 minutes and it's ready, serve with white rice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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