300 g (10,6 oz) chicken breast, cubed
0,5 kg (1,1 lb) string beans, tough ends trimmed, chopped
4 -5 tbsp olive oil (or soy oil)
1 onion, finely chopped
1 paprika, chopped
2 carrot, scraped, grated
1 - 2 tbsp tomato sauce
1 tsp fresh lemon juice
0,5 tsp grated lemon peel
parsley, dill, salt to taste
1. Cook chicken breast in heavy large skillet with oil over medium heat until cooked.
2. Add onion and fry until golden. Stir, put into the mixture carrot, fry until brown.
3. Stir, add remaining ingredients. Stew. Decorate with Celery, dill or parsley leaves. Serve hot.