Asian chicken with rice

Ingredients for 3 servings:

• 600 g chicken breast
• 25 g corn flour
• 250 g sushi rice
• 1 garlic clove(s)
• n. B. Spice(s), e.g. curry powder, salt, pepper, garlic powder, paprika powder, chili powder
• 1 dash of soy sauce
• 1 small bunch of sugar snap peas
• 1 pinch of peanut butter
• 2 small pieces of butter
• 1 dashes lemon juice
• 3 tbsp, heaped sweet and sour sauce
• some water
• some sesame
• 1 tbsp honey
• 1 tbsp chili oil
• 1 can apricot(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash the rice and cook as directed on the package. Dice the chicken. Finely chop the garlic. Drain the apricots and chop them as well. Mix the cornflour and spices well in a bowl. Then add the chicken cubes and mix until all the cubes are coated. Heat a knob of butter in a pan and fry the chicken until crispy. Add the snow peas and fry them too, then remove from the pan and set aside. Mix the soy sauce and sweet and sour sauce in the previously used pan. Then add the peanut butter, finely chopped garlic clove, lemon juice, water, and honey and mix (you can also use chili oil if you like). The sauce should have a honey-like consistency. Add the chicken, snow peas, and apricots to the prepared sauce, mix well, and bring back to a boil briefly. Drain the rice and toss with a knob of butter. Serve the rice and chicken, and finish with a sprinkle of sesame seeds.