Practical chicken sauté, where cubed chicken is quickly sautéed with colorful peppers, onion and mushrooms. Prepared with few ingredients and pairing well with rice or pasta, it is a quick and filling solution for weeknight dinners.
Heat olive oil in a wide pan over high heat. Add the diced chicken and sauté for 6-7 minutes until it releases and reabsorbs its liquid and the outside is colored.
Add the julienned onion and sauté until it turns pink, then add the pepper paste and stir for 2 minutes until fragrant.
Add the bell pepper, long green peppers, and sliced mushrooms, and sauté over high heat for 4 minutes. Add the diced tomato, salt, black pepper, and thyme, and stir.
Cook for another 3-4 minutes until the tomato releases its liquid and it thickens slightly, and the chicken is fully cooked with an internal temperature of 74°C (165°F). Serve piping hot with rice or bread on the side.
Important: First sear the chicken on its own over high heat, then add the vegetables; if you add everything together, the chicken will release its juices and boil instead of searing. Caution: Undercooking chicken is a food safety risk; the center of the meat should turn white and reach an internal temperature of 74°C (165°F), with no pink remaining. Leftover sauté keeps in the refrigerator for 2 days. Contains no nuts, gluten-free.
To keep the vegetables crisp and colorful, add them in the last 5 minutes and sauté quickly over high heat. Overcooked peppers release their liquid and make the sauté watery.
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