A simple and delicious chicken salad with an Asian accent and vegetables is a great way to spice up your family dinner. It is also very convenient that the salad can be served both hot or cooled down, in any case it will not lose its excellent taste.
- chicken fillet : 450 g
- haricot : 200 g
- sweet yellow pepper : 250 g
- onion : 100 g
- soy sauce : 20 g
- olive oil : 20 g
- curry : 0.2 tsp
- Powdered coriander : 0.2 tsp
- black pepper : 1 pinch
- salt : 0.5 tsp
Stages of cooking
Prepare the ingredients.
If the hericot is fresh, 200 grams will be enough; frozen, you can take 300 grams. Rinse the chicken and wipe with a paper towel. Peel the onions, wash pepper and peel from the seeds.
Dice the chicken into cubes. Heat half the olive oil in a pan, fry the chicken in it until golden brown. There should be enough space in the pan to prevent the chicken pieces from touching.
Put the fried chicken on a plate.
Cut haricot into slices . Boil in boiling salted water until half cooked. Drain the water, leaving 3 tablespoons of liquid.
Cut sweet pepper into strips.
Cut onion into half rings. Heat the remaining vegetable oil in a pan. Fry the onion until golden brown. Put haricot and sweet pepper in a pan. Stir fry for 5-7 minutes. Pepper should remain slightly crunchy in the middle. Add 3 tablespoons of water left after boiling the haricot, add spices and stir. Cover the pan and simmer the vegetables for one minute.
Remove the pan from the heat. Put chicken to vegetables. Pour in soy sauce. Add black pepper to taste. Mix.