Asian rice pan with chicken and bean sprouts

Ingredients for 3 servings:

• 300 g chicken breast fillet(s)
• 160 g soy sprouts (jar)
• 125 g rice
• 1 bell pepper(s), red
• 1 cup broth
• Cayenne pepper
• oil
• pepper
• curry powder
• Salt

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

spicy

Cook the rice according to the package instructions. Meanwhile, dice the chicken breast fillet and fry in a little oil in a preheated pan until lightly golden brown and the juices begin to release (please do not cook any longer, otherwise the chicken will become tough). Season with plenty of curry powder and paprika. Remove from the pan and keep warm. Trim and dice the bell peppers. Then sauté them in the pan. Drain the bean sprouts well and add them. Sauté briefly for a while longer, then deglaze with the broth. Cover and cook for about 5-15 minutes, until the diced bell peppers and bean sprouts have reached the desired firmness. Drain the broth (it does not need to be reserved) and add the cooked rice and the fried meat to the pan. Season with salt, cayenne pepper, curry powder, and paprika. This dish tastes particularly good served in small bowls.