Chicken Fillet with Spicy Bean Stir‑Fry

Ingredients

• 800 g chicken breast fillet
• Salt
• Pepper
• Tabasco
• light soy sauce
• 1 green peppercorn
• 30 g fresh ginger (1 piece)
• 500 g green beans
• 1 red bell pepper
• 2 onions
• 2 Garlic cloves
• 100 ml Vegetable broth
• 3 tbsp Sesame oil
• Basil

Instructions

1. 1.

   Clean the beans and cut into bite‑size pieces. Blanch in boiling salted water for 5–6 minutes, shock in cold water, then drain.

2. 2.

   Wash the peppercorn, halve it, remove seeds and dice finely. Wash the bell pepper, halve, deseed and dice small. Pat the chicken breast dry and cut into 3 cm cubes.

3. 3.

   Heat 2 tbsp sesame oil in a wok, sauté ginger, add onions and garlic and cook together, then add chicken and brown all sides. Remove, add remaining oil to the wok and stir‑fry peppercorns and beans for 3 minutes. Add bell pepper cubes and cook 1–2 more minutes.

4. 4.

   Return the meat, season with Tabasco, soy sauce, salt and pepper. Pour in vegetable broth and simmer covered for about 2 minutes. Roughly chop basil and fold it in. Serve immediately.