Pan Fried Chicken Breast with Sautéed Glazed Red Peppers

As the summer heat continues, I’m still on the mission to prepare quick and tasty meals, that will not require spending too long in the kitchen.
Chicken breast is yet another ingredient that cooks quickly, and can be prepared in many tasty ways. This time, I’ve decided to pan fry it, and top it with a tasty mix of sautéed glaze red peppers, a combination that proved to be delicious and fragrant.
The red peppers themselves are also quick to prepare, and are highly flavorful. Using a mix of soy sauce, balsamic vinegar glaze and Thai red chili sauce, gave them a wonderful sweet, salty, slightly acidic and spicy notes, all of which enhanced the sweetish fresh flavor of the peppers. Finishing with a small amount of toasted dark sesame oil, added wonderful earthy aroma.
Serving the dish with steamed broccoli florets on the side, added contrasting bright green color and freshness to the dish, while a sprinkle of Japanese Furikake seasoning, added more flavor and crunchy texture to it.
This colorful tasty dish is perfect for a weekend lunch or light dinner, with crispy white wine, or freshly made lemonade on the side. Try it and enjoy.

Notes:
* For the Furikake seasoning, I’ve used “Eden Shake” seasoning, which includes: black and white sesame seeds, pickled red shiso leaf and nori seaweed. Unlike other mixes, this one doesn’t include dried fish flakes, which I prefer for this dish. However, any other brand can be used instead.
* Leftover glazed red peppers can keep, in an airtight container, for up to a week. They make a tasty addition to sandwiches, or can be used as a side in different dishes, as can be seen in the photos below.

For the sautéed red peppers:
Makes: 4 cups (see notes)
Prep time: 10 minutes
Cooking time: 10 minutes
Ingredients:
4 large thin skinned red peppers
2 Tbs oil
2 Tbs soy sauce
2 Tbs Thai sweet red chili sauce
2 Tbs Balsamic vinegar glaze
½ tsp salt
½ tsp Japanese dark toasted sesame oil
For the chicken breast:
Makes: 2
Prep time: 5 minutes
Cooking time: 10 minutes
Ingredients:
2 Tbs flour
½ tsp salt
¼ tsp freshly ground four peppers mix
1 large chicken breast, sliced horizontally into 2 fillets
2 Tbs oil
For serving:
1 Tbs Furikake seasoning (see notes)
Steamed broccoli florets

1. The peppers: cut each pepper in half, diagonally, remove the seeds and white membrane, and cut into medium strips. Place in a wide pan.
2. Add the oil, and mix to coat. Sauté over medium high heat, mixing occasionally, for 2-3 minutes. Add the soy sauce, sweet red chili sauce, balsamic glaze, and salt. Mix and sauté until the peppers soften, but still keep their crunch, and are coated with thick glaze, about 5 minutes. Taste and adjust seasoning. Remove from the heat, add the toasted sesame oil, and mix. Keep in a warm place until using.
3. The chicken: mix the flour, salt and pepper in a flat container. Add the chicken, lightly coat from both sides, and shake off excess flour.
4. In a wide pan, heat the oil over medium-high heat. Add the chicken and sauté for 3-4 minutes, until golden. Flip over, and add the broccoli on the side. Sauté for 3-4 minutes until the chicken is golden and cooked through. Top with a generous amount of the glazed red peppers. Sprinkle the Furikake seasoning over it, and serve.