Chicken Teriyaki Pan

Ingredients for 4 servings:

• 2 chicken breasts, approx. 300 g
• 2 garlic cloves
• 1 tsp ginger root, chopped
• 480 ml water
• 200 g basmati rice
• 120 ml soy sauce
• 80 g honey
• 150 g broccoli
• 120 g carrot(s)
• 1 m.-large bell pepper(s), red
• 1 tbsp olive oil
• 2 tbsp sriracha sauce
• some cornstarch
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cut the chicken breasts into small strips. Finely chop the garlic and ginger. Cut the bell peppers, carrots, and broccoli into small pieces. Brown the chicken strips in a pan with olive oil on both sides. Season with salt and pepper. Add the garlic and ginger and fry for another 2 minutes. Add the water and rice and cover the pan. When the water starts to boil, reduce the heat to low and simmer for about 15 minutes (note: other types of rice may take longer). Stir regularly. Once the rice is cooked, add the broccoli, carrots, and bell peppers and stir to combine. Finally, add the soy sauce, honey, and Sriracha hot chili sauce and stir well. Heat everything back up. If the rice hasn’t absorbed all of the liquid, thicken it with a little starch if desired. Season to taste with salt and pepper. Serve while the vegetables are still crunchy. Garnish with finely chopped spring onions, if desired.