| Cook Time | 30 minutes |
| Servings |
Ingredients
- 2 pieces Chicken fillet
- 200 gram bean canned
- 2 pieces Carrot
- 1 piece Sweet pepper
- 1 piece Onion
- Seasoning to taste
- 2 tablespoons Soy sauce
- 2 tablespoons Sunflower oil
Ingredients
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Instructions
- Wash the chicken fillet, cut and marinate with soy sauce for 20-30 minutes.
- While the fillet is marinated, put water for the beans (1-1. 5 liters) and do other vegetables. Peel the carrots and grate.
- Chop the onion and fry in vegetable oil. Transfer to the carrots.
- Sweet pepper peel and finely chop (sometimes do without it). Add to the vegetables. Sprinkle with seasoning for Korean carrots (I have quite a bit).
- Boil the green beans until tender, drain and cool slightly. Put to vegetables.
- Chicken fillet put out, cool slightly, cut (if stewed in small pieces, you can not chop) and add to the vegetables.
- Season the salad with sunflower or olive oil.
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