Low Carb Chicken Pan

Ingredients

• 600 g Chicken breast fillet
• 1 medium zucchini
• 1 green bell pepper
• 2 Celery stalks
• 2 onions
• 200 g Green beans
• 125 g cherry tomatoes
• 1 lemon
• 4 tbsp sesame oil
• 1 tbsp Yellow curry paste
• 2 tbsp Soy sauce
• 1 tbsp oyster sauce
• Salt
• Pepper
• 0.5 bunch marjoram
• 50 ml poultry broth

Instructions

1. 1.

   Cut the chicken breast into 1.5–2 cm cubes and mix with the curry paste.

2. 2.

   Peel the onions and slice them into thin rings.

3. 3.

   Trim the green beans, optionally halve them.

4. 4.

   Wash the zucchini, quarter it lengthwise and dice it.

5. 5.

   Quarter the lemon lengthwise and slice it.

6. 6.

   Wash the bell pepper, trim it, halve it, remove seeds and white membrane, then cut into strips.

7. 7.

   Wash the celery and slice it.

8. 8.

   Rinse the marjoram, shake dry, and pluck the leaves.

9. 9.

   Blanch the green beans in boiling salted water for about 3 minutes, shock in ice water, drain well.

10. 10.

    Heat oil in a large pan or wok and sear the chicken pieces in batches until browned. Remove the chicken, place on a plate, cover with foil, and keep warm at 100 °C in the oven.

11. 11.

    Add the vegetables to the pan fat and sauté well, then pour in broth and steam for about 5–8 minutes while stirring.

12. 12.

    Season the vegetables with salt, pepper, soy sauce, and oyster sauce; taste. Return the chicken to the pan, mix in marjoram, and serve hot.