Summary

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

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Instructions

1. Dice the chicken breast. Combine the diced chicken with sambal oelek, honey, tomato paste, a little olive oil, salt, and pepper in a bowl. Refrigerate for at least 30 minutes.
2. While the chicken marinates, chop the onion and garlic clove. Cut the bell pepper into strips and then into thirds or halves. Cut the carrots into thin strips using a vegetable peeler or knife. Rinse the sugar snap peas.
3. Heat a little olive oil in a large pan over medium-high heat. Sear the chicken for 3-5 minutes until golden and cooked through (internal temperature should reach 74°C / 165°F). Remove the chicken from the pan and set aside.
4. Sauté the onion and carrots in the same pan over medium heat for 2 minutes. Add the bell pepper, sugar snap peas, and garlic. Continue cooking for 2-3 minutes over medium heat without overcooking.
5. Return the chicken to the pan, add the herb butter, and simmer everything together for 3-5 minutes over medium heat. Season with salt and pepper. Serve with herb butter.