Chinese pan spicy

Ingredients for 2 servings:

• 200 g chicken breast fillet(s), cut into small pieces
• 1 bell pepper(s), green, diced
• ½ jar asparagus, cut into small pieces
• some curry paste, yellow
• 1 onion(s), diced
• 125 g rice, cooked
• 1 small can of corn
• 3 tsp curry
• 250 ml vegetable stock
• some salt and pepper
• 1 jar soy sprouts
• 1 tbsp flour
• 1 tbsp tomato paste
• Paprika powder

Instructions

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

That’s how the show – Cooker at the Robinson Club does it

Brown the meat and sauté the vegetables for about 10 minutes. Dust the whole thing with flour, add the tomato paste, and deglaze with the stock. Season to your liking (be careful, curry paste is devilish; I always use only a pinch of it for the amount of ingredients). Bring everything to a boil and simmer until a creamy sauce forms. Then add the cooked rice and heat through (stirring). Season again to taste. Of course, you can use any vegetables you like. I’ve also added bamboo shoots, carrots, or leeks.