Chicken breast in a colorful pan

Ingredients for 2 servings:

• 1 onion(s)
• 2 carrots
• 1 bell pepper(s)
• 200 g sugar snap peas
• 500 g chicken breast
• 1 tsp sambal oelek
• 1 tsp honey
• 2 tbsp tomato paste
• olive oil
• 50 g herb butter
• 2 dashes lemon juice
• 1 clove(s) garlic
• n. B. herb butter, to serve

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

First, dice the meat and season with sambal oelek, honey, tomato paste, a little oil, salt, and pepper, then let it simmer for at least 30 minutes. While the meat is simmering, chop the onion and garlic. Cut the bell pepper into strips, then cut into thirds or halves. Cut the carrots into thin strips (using a vegetable peeler if necessary) or rings. Simply wash the snow peas. Brown the meat well in a pan with a little oil (3-5 minutes), then remove from the pan and set aside. Briefly sauté the onions and add the carrots (add more oil if necessary). Sauté for 2 minutes, then add the bell peppers, followed by the snow peas and garlic (do not overcook/sauté). Season everything with paprika, a little curry, salt, and pepper. Add a little herb butter. Return the meat to the pan and simmer for about 3-5 minutes over medium heat. Serve with a little herb butter.