Asian pan

Ingredients for 2 servings:

• 600 g chicken breast fillet(s)
• 200 g broad beans, fresh or frozen
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 2 onions
• 2 cloves garlic
• 1 piece(s) ginger
• 2 tbsp rapeseed oil
• 2 tbsp soy sauce
• salt and pepper
• chili

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Low-carb

Finely chop the onion. Finely chop the ginger or grate it. Crush the garlic. Sauté everything in a pan with the oil. Meanwhile, dice the chicken breast. Add it to the onions and fry. Chop the bell peppers. Pour boiling water over the beans (if frozen) and let stand. Once the meat is well browned, drain the beans and add them, frying for another 3-5 minutes. Then add the bell peppers. Season with soy sauce, pepper, salt, and chili, and simmer over low heat for about 10 minutes.