Asian wok with chicken and rice

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 2 large carrots
• 250 g mushrooms
• 1 m.-large zucchini
• 1 small eggplant(s), optional
• 330 g bamboo shoots (jar)
• 330 g mung bean seedlings (jar)
• 400 ml coconut milk (small can)
• 1 tsp sambal oelek
• 240 g mango chutney (jar or homemade)
• 250 g rice
• possibly chili powder
• salt and pepper
• some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

To prepare, finely chop the chicken breast fillets, carrots, zucchini, mushrooms, and, if desired, an eggplant. Cook the carrots, zucchini, and eggplant in a wok with about 100 ml of water for about 10 minutes; everything should remain al dente. At the same time, brown the chicken in a pan and then add it to the wok. Next, brown the mushrooms and add them to the wok. Add the drained bamboo shoots and mung bean sprouts. Whisk the coconut milk with the mango chutney and add it to the wok. Season everything with sambal oelek, chili powder, salt, and pepper, and let it simmer for a further 10-15 minutes. Meanwhile, cook the rice according to the package instructions.