Chicken with Green Beans and Bell Peppers

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

This dish is best and quickest prepared using two frying pans simultaneously: one for the chicken and the other for the green beans and peppers. One of the pans should be large enough to hold both the chicken and vegetables — a diameter of 28 cm and a depth of 5 cm will work. If you do everything correctly, you will end up with a very tasty and beautiful dish. Enjoy your meal!

Ingredients

Poultry - 35.3 oz
Orange Bell Peppers - 1 piece
Vegetable Oil - to taste
Chinese green beans - 35.3 oz
Salt - to taste
Paprika - 1 tablespoon
Vegetables - to taste

Step by Step guide

Step 1

Wash the chicken breast and cut it into small pieces (cubes), wash and cut one large bell pepper into small pieces. Wash the green beans. Prepare salt and paprika.

Step 2

In one heated frying pan (the larger one), add the green beans and stir. In the other pan, add the chopped chicken and generously sprinkle with paprika. The amount of oil in the pan depends on its type (less for ceramic) and your preferences. The main thing is to avoid burning. The heat under both pans should be medium. Start cooking, stirring the beans and chicken occasionally for even browning.

Step 3

After 10–12 minutes, both pans will have semi-cooked vegetables and chicken — it's time to combine them and continue cooking. Before doing this, you need to: add salt to taste in both pans. After salting and combining the chicken and beans in the larger pan, add the chopped pepper. You can also sprinkle it with a little salt. Mix well (but carefully) and cover the pan with a lid, reducing the heat to the minimum. Now you can step away for 10–15 minutes to attend to other things.

Step 4

After 10–15 minutes, remove the lid, keep the heat on, and let the dish cook a little longer with the lid off to 'dry out'. This should take another 3–4 minutes.