Chicken Breast with Low-Calorie Vegetables

Ingredients

• 2 g onions
• 150 g small red bell peppers (1 small red bell pepper)
• 150 g small yellow bell peppers (1 small yellow bell pepper)
• 200 g Sugar snap peas
• lime wedges
• 250 g Asian noodles (optional)
• 150 g chicken breast fillet
• 1 tsp Sesame oil
• 20 g cashew nuts
• 2 tbsp Soy sauce
• 1 tbsp fish sauce
• 1 tsp liquid honey
• Pepper
• 4 stalks coriander

Instructions

1. 1.

   Peel and finely dice the onions. Wash, halve, clean, and slice the bell peppers into thin strips. Wash and clean the sugar snap peas. Squeeze juice from lime wedges.

2. 2.

   Cook the noodles according to package instructions.

3. 3.

   Meanwhile rinse the chicken fillets under cold water, pat dry, and cut into strips. Heat sesame oil in a pan or wok over high heat and fry the chicken for about 5 minutes until cooked through. Remove and set aside.

4. 4.

   Add cashew nuts to the pan and roast until fragrant. Add onions and sauté over medium heat until translucent. Finally add bell peppers and sugar snap peas, cooking over high heat for about 3 minutes until crisp-tender. Deglaze with soy and fish sauce, then add honey and lime juice to taste and season with pepper.

5. 5.

   Wash, dry, and chop coriander. Sprinkle the vegetables with it, fold in the chicken strips. Arrange noodles on four plates and mix in the desired amount of the chicken-vegetable mixture. Serve low-calorie chicken breast with vegetables.