Asian peanut chicken with rice

Ingredients for 3 servings:

• 400 g jasmine rice
• 500 g chicken strips
• 1 carrot(s)
• 1 onion(s)
• ½ bell pepper(s)
• 100 g snow pea(s)
• 100 g soybeans
• 3 tbsp, heaped peanut butter
• 1 tsp, heaped curry paste
• 1 chili pepper(s)
• 1 dash of soy sauce
• 2 tbsp sesame oil, dark
• 1 piece(s) ginger, approx. walnut-sized
• Sunflower oil for frying

Instructions

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

simply

First, wash the jasmine rice. To do this, place the rice in a bowl and add cold water. Stir the rice by hand until the water becomes cloudy. Then drain the water and repeat the process 3-4 times. Place the rice in a pot on the stove and add exactly twice the amount of water. Set the stove on high heat and wait until the water boils. You can cook faster using water from a kettle. As soon as the water boils, turn off the heat or reduce the heat to very low and cover the pot. Meanwhile, bring a pot of salted water to a boil for the chicken. Sauté the sliced ​​onion, chili pepper, and carrot in sunflower oil. After about 5 minutes, add the bell pepper and peeled, chopped ginger. Cook the chicken in the water for about 5 minutes. Drain the water and set the chicken aside. Deglaze the stir-fried vegetables with a dash of soy sauce. Add the peanut butter and curry paste with a little water. Stir everything until the sauce is evenly coated. Add the chicken to the pan and heat through briefly. Add the snow peas. Sauté them for a few minutes. Finally, add the soybeans. Drizzle everything with sesame oil. Remove the lid from the rice and let the rice steam thoroughly until it is completely dry, stirring a few times. Transfer the rice to a plate and toss the vegetables and chicken with the sauce over the rice.