I know I’m a bit on repeat lately, but it’s the truth though… I’ve been working late the last couple of weeks, so I’ve been counting on the boyfriend and my mom for the past meals because I haven’t been much of a kitchen lover lately. Not to mention this past week, which consisted off huge Turkey dinners almost every day off the week.
But, every once in awhile, I still try to prepare something healthy and clean. To compensate the bad. This dish is so easy but it tastes amazeballs. I am a huge chicken fan. It’s my favorite food anytime anywhere. Not much can go wrong when servingchicken. Unless you take into account that when not cooked properly there is a small chance for salmonella, but that’s not my point. 🙂
You’ll need (serves two people):
- 300g Chicken breast
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp sesame seeds
- Green beans
- Soy beans
- Garlic clove
- kurkuma popwder
First heat a large wok pan on a high heat. Add a good tablespoon of coconut oil and fry your beans and soy beans with some garlic and kurkuma powder and the usual salt and peper to taste.
Now put a medium skillet on a high heat and add two tablespoons of olive oil, two tablespoons of balsamic vinegar and two tablespoons of soy sauce. Cut up the chicken into small pieces, season with salt and pepper and add them to the sauce mixture in your pan. Flip around until the chicken is covered and fry. Now put the chicken on a plate and sprinkle a good handful of sesame seeds on them. It’ll easily stick thanks to the sauce. I love to add sesame seeds to my recipes. They add a little crunch to it. (you should try it with salmon!)