Fried rice with chicken and basil

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 bunch of spring onions (approx. 6 pieces)
• 1 chili pepper(s), fresh red
• ½ bunch basil, finely chopped (frozen basil will do too)
• 250 g rice (long grain rice)
• ½ liter chicken broth
• 2 tbsp soy sauce
• 7 tbsp oil (sesame oil)
• Salt
• 1 tsp, leveled cornstarch
• 2 dashes lemon juice
• 1 pinch of ginger powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the rice in the chicken broth according to the package instructions and let it cool (you can use leftover rice from the day before if necessary). Cut the chicken into strips. Mix the ginger powder with soy sauce, 1 tablespoon of sesame oil, salt, and cornstarch and marinate the meat in it for about 20 minutes. Wash and trim the spring onions and chili pepper. Deseed the chili pepper and cut it into strips with the spring onions. Heat the wok, add 2 tablespoons of oil, and fry the meat. Add the spring onions and chili and fry briefly. Remove the meat, spring onions, and chili and keep warm. Heat the remaining oil in the wok and fry the rice for about 5 minutes, stirring occasionally. Mix the meat back in with the onions and chili and heat until hot. Add the basil and lemon juice. Stir everything together well and serve.