Curry rice with chicken breast

Ingredients for 4 servings:

• 200 g chicken breast fillet(s)
• 1 tbsp honey
• 3 tbsp soy sauce
• 2 tbsp curry powder
• 1 tbsp tomato ketchup
• 1 tsp corn flour
• 1 bunch of spring onions
• 1 bell pepper(s), red
• 2 cloves garlic
• 1 chili pepper(s), red
• 4 tbsp oil (sesame oil)
• 500 g rice (cooked basmati rice)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rinse the chicken in cold water, pat dry, and cut into thin strips. Mix a marinade of honey, soy sauce, curry powder, ketchup, and starch and mix it with the meat. Let it stand for about 15 minutes. Trim and wash the spring onions and cut them into 1 to 2 cm long pieces. Trim and wash the bell pepper and cut into small cubes. Peel and finely chop the garlic. Wash the chili pepper, deseed it, and cut it into very fine strips. Heat the wok and add the oil. Brown the meat. Add the onions and bell pepper and fry briefly. Stir in the garlic and chili. Add the cold rice and fry for about 3 minutes. Finally, add the remaining curry powder and mix well.