John Myers
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Stir-fry: Chicken and Pepper Cream Pan
The perfect stir-fry: chicken and pepper cream pan recipe with a picture and simple step-by-step instructions.
Chicken and pepper cream pan
- 500 g Chicken breast
- 100 g Onion white
- 200 g Red peppers
- 2 tbsp Sunflower oil
- 250 ml Water
- 50 g Cream cheese double cream setting
Spices
- 1 tbsp Vegetable broth powder
- 1 tsp Dried marjoram
- 1 tsp Colorful pepper
preparation
- Wash the chicken breast, pat dry and cut into chunks of the mouth … Peel the onion and cut into rings … Wash and core the paprika and cut into large pieces
Cook
- Heat the oil in a pan … fry the chicken, onion and peppers with vegetable stock powder for about 5-6 minutes … deglaze with water and cook for about 10 minutes … add cream cheese and spices … about 2- Let simmer for 3 minutes
Serve
- Serve the chicken and pepper cream pan with rice or pasta while hot
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