Chicken Breast in Colorful Pan
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
- 1 onion (s)
- 2 carrot (s)
- 1 bell pepper (s)
- 200 g suar snap peas
- 500 g chicken breast
- 1 teaspoon sambal oelek
- 1 teaspoon honey
- 2 tablespoon tomato paste
- olive oil
- 50 g herb butter
- 2 dashes lemon juice
- 1 clove garlic
- herb butter, for serving
Print Recipe
Pin Recipe Instructions
- First dice the meat and season with sambal oelek, honey, tomato paste, a little oil, salt and pepper and then let it steep for at least 30 minutes.
- During the steeping time, chop the onion and garlic. Cut the bell pepper into strips and then cut into thirds or halves. Cut the carrots into thin strips (if necessary also with a peeler) or rings. Simply wash the sugar snap peas off.
- Sear the meat well with a little oil in the pan (3-5 min.), Then remove it from the pan and set aside. Briefly sauté the onions and add the carrots (add oil if necessary). Steam for 2 minutes, then add the peppers and then the snow peas and garlic (the whole thing must not cook / steam too long). Season everything with paprika, a little curry, salt and pepper. Add some herb butter. Put the meat back in the pan and let everything simmer for 3-5 minutes over medium heat. Then serve the whole thing with a little herb butter.
- Rice goes well with it.
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