Chicken Strips with Vegetables

Ingredients

• 600 g Chicken breast fillet
• 2 limes (juice)
• 2 tbsp honey
• 3 tbsp peanut oil
• 2 sprigs fresh mint
• 1 broccoli (about 500 g)
• 250 g fennel
• 300 g peas (frozen)
• Salt
• Pepper
• 2 tsp Curry powder

Instructions

1. 1.

   Wash the chicken breast fillet, pat dry with paper towels and cut into strips. Mix lime juice, honey and peanut oil to make a marinade and let the meat marinate covered for about 30 minutes.

2. 2.

   Rinse the mint sprigs, shake off excess water and pluck the leaves. Wash the broccoli, separate florets and cut them smaller. Wash the fennel, halve it, remove the core in a wedge shape and slice into thin strips.

3. 3.

   Set up a pot with a little water and bring to boil. Place broccoli, fennel and peas in a steamer basket and put over the boiling water. Steam covered for about 3 minutes until al dente.

4. 4.

   Heat a pan (preferably non-stick) and cook the chicken strips for 4-5 minutes while turning, until golden brown. Season with salt, pepper and curry powder as you go.

5. 5.

   Remove the vegetables, season with remaining lime juice and a pinch of salt, then arrange on plates. Top with the chicken strips and sprinkle with mint before serving.