Chicken teriyaki pot with peppers

Ingredients for 4 servings:

• 3 tbsp teriyaki sauce
• 8 tbsp rice wine
• 5 tbsp soy sauce
• 4 tbsp sugar
• salt and pepper
• 1 garlic clove(s), alternatively dried, ground
• 1 tsp ginger powder
• ½ tsp chili flakes or 1 chili pepper, dried, ground
• 600 g chicken breast fillet(s)
• 4 bell peppers, red
• 1 bunch of spring onions, cut into fine rings
• 1 tbsp sesame seeds, peeled
• 3 tbsp cornstarch
• 3 tbsp oil
• 4 servings of basmati rice

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Cut the chicken into pieces, approximately 2×2 cm in size. Prepare a marinade from the listed ingredients. Add the chicken pieces to the marinade and let marinate for approximately 30 minutes. Put the cornstarch in a bowl, remove the chicken pieces from the marinade and coat them in the cornstarch. Reserve the marinade. Add a little oil to a pan and fry over low heat until the pieces brown all over. Add the marinade and continue simmering over medium heat. The sauce will thicken slightly. In the meantime, cut the bell peppers into bite-sized pieces and the spring onions into rings. Add the bell peppers and spring onions and simmer for a few minutes. In the meantime, prepare the basmati rice according to the package instructions. Serve everything together.