Chicken Fillet with Green Beans and Buckwheat
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
3
Description
The beans can also be boiled. Add olive oil and salt to the water. A few cloves of lightly crushed garlic, a bay leaf, and black peppercorns will give the beans flavor. After boiling, the spices should be discarded, and the water drained.
Ingredients
- Chicken fillet - 10.6 oz
- Buckwheat Groats - 10.6 oz
- Onion - 1 head
- Chinese green beans - 10.6 oz
- Cayenne Pepper - a pinch
- Salt - to taste
- Olive Oil - 5 tablespoons
- TABASCO® - 1 teaspoon
Step by Step guide
Step 1
Rinse the buckwheat. Pour water 2 cm above the level of the buckwheat, add salt, and stir. Cook over medium heat until all the water evaporates. If necessary, reduce the heat and cover. Do not stir the buckwheat while it cooks, otherwise, it will not be fluffy.
Step 2
Cut the chicken fillet into strips 1.5-2 cm wide along the grain. Season with salt. Sprinkle with cayenne pepper. Sauté in olive oil over high heat until golden brown, no more than 3 minutes on each side. High heat is essential.
Step 3
In the same pan (after the chicken), sauté the onion rings over high heat, but do not let them become crispy.
Step 4
Rinse the green beans. Trim the ends of the pods. Sauté in the pan over high heat until tender.
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