Quick Pan-Fried Chicken with Vegetables
12Min
2Servings
320Cal
EasyLevel
Gluten freeKid friendlyhigh protein
#quick dinner#one pan#healthy
Equipment
Chef's knife
Cutting board
Large frying pan
Stovetop
Tongs
Spatula
Serving plate
Ingredients
Main Ingredients
chicken breast (raw)
300 g
bell pepper (fresh)
1 piece
onion (fresh)
1 piece
olive oil (liquid)
15 ml
garlic (fresh)
2 cloves
salt (fine)
5 g
black pepper (ground)
2 g
Instructions
1
Prepare vegetables
Slice bell pepper into strips and onion into half-rings. Mince garlic.
2
Prepare chicken
Cut chicken breast into thin strips, season with salt and pepper.
3
Heat the pan
Heat olive oil in a large pan over medium-high heat.
1 minMedium-high heat
4
Cook chicken
Add seasoned chicken strips to the hot pan and cook until golden and cooked through.
6 minMedium-high heattimer 6 min
Do not stir too often to get a nice crust
5
Add vegetables
Add sliced vegetables and garlic to the pan with chicken. Stir-fry until vegetables are tender-crisp.
5 minMedium-high heattimer 5 min
6
Serve hot
Remove from heat and serve immediately while hot.
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Microwave 2-3 minutes or skillet over medium heat
Store in airtight container. Reheat gently to avoid drying out chicken.
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