Pan‑fried Chicken Breast with Green Beans

Ingredients

• 4 chicken breast fillets (about 160 g each)
• 0.5 tsp anise seeds
• 0.5 tsp Peppercorns
• Salt
• 2 tbsp Vegetable oil
• 250 g Sugar snap peas
• 150 g young green beans
• 150 g thick green bean pods (puff bean cores)
• 100 g peas
• 300 g Thai asparagus
• 4 red chili peppers
• 2 Garlic cloves
• 50 ml mild white wine vinegar
• 50 g honey
• Lemon juice

Instructions

1. 1.

   Wash, trim and finely chop the chilies. Peel and finely chop the garlic. Bring the chilies, garlic, vinegar, honey and about 200 ml water to a boil, then simmer gently for about 30 minutes until thickened, stirring occasionally. Finish with lemon juice.

2. 2.

   Wash and pat dry the chicken breasts; tie them loosely with kitchen twine if desired. Roughly crush the anise and peppercorns together and sprinkle over the poultry. Season with salt and sear in hot oil at medium heat for 6–8 minutes until cooked through.

3. 3.

   Wash and trim the sugar snap peas and green beans. Rinse and drain the puff bean cores and peas. Wash and halve the asparagus lengthwise. Steam all vegetables in a steamer basket over boiling water for 3–4 minutes. Plate the veggies, place the sliced chicken breasts on top, drizzle with sauce and serve.