Chicken breasts with red pepper
2 servings
30 minutes
Chicken breasts with red pepper is a dish that combines the tenderness of chicken with the aroma of spices and the sweetness of bell pepper. Its roots can be found in European cuisine, where the focus is on a harmonious balance of flavors. The sautéed slices of chicken fillet absorb the spiciness of black and red pepper, while soy sauce adds richness. Onion and garlic complement the composition with light sweetness and depth, while ginger adds fresh sharpness. This dish pairs wonderfully with couscous, which absorbs the rich sauce, turning each forkful into a harmony of flavors. Perfect for a family dinner or a cozy evening with friends.
1
Heat oil in a pan. Cut the chicken breasts into thin pieces and season with salt and pepper. Fry on high heat for 2-4 minutes. Transfer to a plate.
- Olive oil: 1 tablespoon
- Chicken breast: 400 g
- Salt: to taste
- Ground black pepper: to taste
2
Reduce the heat. Add chopped pepper and onion (in half rings) to the pan. Fry for about 5 minutes, stirring constantly, until the vegetables are soft and the onion is golden.
- Bell pepper: 1 piece
- Onion: 1 head
3
Keep the pan on medium heat and add ginger, garlic, and red ground pepper. Fry for about a minute. Pour in soy sauce and flour diluted in a tablespoon of water. Add chicken, stir, and keep on heat for a couple more minutes. Couscous makes an excellent side dish.
- Grated ginger: 1 tablespoon
- Garlic: 2 cloves
- Ground red pepper: 0.5 teaspoon
- Soy sauce: 3 tablespoons
- Wheat flour: 1 teaspoon
- Chicken breast: 400 g
