Asian Stir-fry with Chicken and Rice

Cook the rice in water until it is firm to the bite. The swelling method is particularly suitable for this: put 5 times as much water as rice in a saucepan and stir from time to time to see whether there is still enough water. Once the water is gone, you can try whether the rice is done.

Peel the onion and cut it into fine cubes. Sauté in a wok or pan with a little sesame oil until translucent. Then put in a small bowl. Now peel the carrots and also dice them. The carrots are also fried with a little sesame oil. In the meantime, remove the broccoli florets, wash them and gradually add them to the carrots. Also put the vegetables in a bowl after they have been seared.

The chicken fillets are now also fried in sesame oil until they are cooked through. Then remove from the wok or pan.

Put the vegetables back into the wok together with the onions and deglaze with 200ml vegetable stock. Now add the soy sauce, yoghurt and spices. Add the sauce thickener and bring to the boil again while stirring. At the end, season with lemon juice and the light herbs cream.