Chicken and green bean salad

Cut the boneless chicken thigh (150 g) into medium pieces.

Slice the bell pepper (100 g) into strips.

Peel and finely chop the ginger root (10–15 g).

Heat a pan with garlic vegetable oil (1–2 tbsp).

Sauté the chicken with ginger over medium heat for 6–8 minutes until cooked through.

Add the bell pepper and cook for another 3–4 minutes, so it remains slightly crunchy.

Boil the green beans (140 g) in salted water for 4–5 minutes until tender, then drain the water.

Add the beans to the chicken and gently mix.

Chop the green part of the onion (10 g) and add it to the pan.

In a separate bowl, mix soy sauce (2 tbsp), unrefined mustard or sesame oil (2 tbsp), lemon or lime juice (1 tbsp), paprika (to taste), black pepper (to taste), and cayenne pepper (to taste).

Dress the salad with the sauce, mix, and heat for 1–2 minutes.

Serve warm or slightly chilled.