Wok of vegetables with chicken
Ingredients
Instructions
- 600 g chicken breasts
- 400 g potatoes (charlotte)
- 2 fresh onions
- 300 g frozen organic green beans
- 300 g frozen baby extra fine carrots
- 1 lemon
- 4 sprigs of parsley
- 2 tbsp. olive oil
- Espelette pepper
- salt pepper
- Salt and pepper the chicken breasts. Drizzle them with olive oil and lemon juice. Book.
- Scrub the potatoes under cold water. Cut them into quarters. Cook them with the frozen vegetables in salted boiling water, 8 min. Cool, drain and dry them.
- Heat a wok over high heat. For in the rest of the oil. Fry the potatoes in it until golden brown. Remove and replace them with the drained chicken strips. Cook them over medium heat, turning them regularly, 5 to 6 min. Book.
- Fry the chopped onions with some of their minced greens, 2 min. Add the green beans and carrots. Saute them for 2 minutes.
- Add the potatoes and the chicken strips in pieces. Reheat for 30 seconds. Serve immediately, sprinkled with parsley and enhanced with Espelette pepper.
Wok of vegetables with chicken
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