Asian wok mix with chicken

Ingredients for 2 servings:

• 300 g chicken fillet(s)
• 100 g rice
• salt water
• 1 m.-large broccoli
• 2 m.-sized carrot(s)
• 1 m.-sized onion(s)
• 1 bell pepper(s)
• 5 g curry powder
• 5 g ginger
• 3 g turmeric
• 2 g chili powder
• 40 ml soy sauce
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

spicy Beijing chicken

Bring plenty of salted water to a boil, cook the rice in it over low heat for 15-20 minutes, then drain the remaining water. Peel the ginger and finely grate or chop it. Wash the chicken fillets, pat them dry, and cut them into bite-sized pieces. Marinate them in a marinade made from 2 tablespoons of oil and 2 tablespoons of soy sauce (for 2 people) with the curry, ginger, turmeric, and chili. In the meantime, clean the carrots, broccoli, and bell pepper and also cut them into bite-sized pieces. Peel and finely dice the onion. Brown the meat (save the marinade) in a pan (a wok is best) with a little oil until the meat pieces are browned all over, then remove from the pan. Add the broccoli to the pan and cook for about 3-4 minutes, add the remaining vegetables, and cook for about 5 minutes. Then add the marinade and the meat and cook for another 3-4 minutes. Season with salt (be careful, the soy sauce is already quite salty) and pepper. Serve the rice on plates with the vegetables and meat.