Chicken pan

Ingredients for 4 servings:

• 2 cups Basmati
• 2 large bell peppers, red
• 250 g sprouts (mung bean sprouts)
• 600 g chicken fillet(s)
• salt and pepper
• 1 onion(s)
• some parsley
• oil
• ½ tsp curry
• 1 tbsp soy sauce
• 2 tbsp chili sauce, sweet
• 1 tsp vegetable broth, granulated
• 1 tsp cornstarch

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook rice in boiling salted water for 10-15 minutes. Clean and wash the bell peppers and cut into strips. Peel the onion and cut into rings. Wash the sprouts and drain. Wash the parsley, pick off the leaves, and finely chop. Wash the meat, pat dry, and cut into strips. Heat oil in a pan. Brown the meat all over, season, and remove. Fry the bell peppers in the hot frying fat for about 5 minutes. Fry the onion and sprouts for about 2 minutes. Season with salt, pepper, curry, soy sauce, and chili sauce. Add 1/8 l water and stir in the stock. Mix the starch with 3 tablespoons of water. Use this to thicken the sauce and bring to a boil. Stir the meat into the vegetables and season with salt and pepper. Serve everything.