Warm salad with chicken and green beans
2 servings
30 minutes
Warm salad with chicken and green beans is a dish inspired by Chinese cuisine traditions, where fresh and vibrant ingredients combine with rich flavors. Tender chicken fillet, fried to a golden crust, pairs perfectly with crunchy beans and sweet peppers that retain their texture due to quick cooking. Dressed with soy sauce and garlic, the salad gains a deep flavor with a hint of spiciness. This dish is ideal for those who appreciate the balance between heartiness and lightness while enjoying bright Asian notes. Served warm, it fills the space with the appetizing aroma of fresh vegetables and spices, making it a great choice for family dinners or light lunches.
1
Boil the beans in salted water for a couple of minutes (they should still be firm) and drain the water.
- Green beans: 500 g
- Salt: to taste
2
Rinse the chicken fillet, dry it, and cut it into strips. Fry in a hot pan with a little vegetable oil until cooked.
- Chicken breast fillet: 250 g
- Vegetable oil: 3 tablespoons
3
Clean and slice the pepper into strips. Add more oil to the meat pan and sauté the onion and pepper, add the beans, and cook for 5 minutes on low heat until the vegetables are done. Add the chicken to the vegetables.
- Bell pepper: 1 piece
- Onion: 1 piece
- Vegetable oil: 3 tablespoons
- Green beans: 500 g
- Chicken breast fillet: 250 g
4
Finely chop the garlic, mix it with soy sauce, and add it to the pan. Heat for another 1-2 minutes.
- Garlic: 3 cloves
- Soy sauce: 2 tablespoons
5
Serve warm.
