Chicken and Vegetable Stir-fry with Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g chicken breast
- 300 g beans, reen
- 150 g carrot (s)
- 150 g cherry tomato (s)
- 3 tablespoon olive oil
- 3 tablespoon balsamic vinegar, darker
- 1 tablespoon honey
- 0.5 teaspoon ½ chilli flakes
- 2 stalks oregano
- 2 stalks thyme
- 2 stems basil
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash oregano, thyme and basil, spin dry and finely chop. Then mix the balsamic vinegar, olive oil, honey and chilli flakes with the herbs in a bowl to make a sauce and season with salt and pepper.
- Wash and trim beans, removing the threads and ends. Wash, peel and cut the carrots into sticks. Wash the cherry tomatoes, pat dry and cut in half.
- Rinse the chicken breast, pat dry, cut coarsely into pieces and season with salt and pepper.
- Fry them very hot in a large pan in a little olive oil. Then fry for another three minutes over medium heat. Add half of the sauce to the chicken breast, mix well and remove the chicken from the pan and keep warm.
- Put the green beans and carrots in the pan, season with salt and pepper. Fry until they are firm to the bite. Put the chicken, remaining sauce and halved tomatoes in the pan, mix everything well and bring to the boil again.
- Arrange everything on plates and serve hot immediately.
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