Chicken stir-fry Shanghai

Ingredients for 4 servings:

• 200 g basmati
• 1 large bell pepper(s), red
• 250 g mung bean sprouts
• 500 g chicken breast fillet(s)
• 1 m.-sized onion(s)
• 2 tbsp oil
• ½ tsp curry or turmeric
• 1 tbsp chili sauce, sweet
• 1 tsp vegetable broth
• 1 tsp cornstarch
• Salt
• pepper
• Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

tastes simply delicious

Cook the rice in boiling salted water for about 10-15 minutes. Clean and wash the bell peppers and cut into strips. Peel the onion and slice into rings. Wash the sprouts and drain. Wash the parsley, pick off the stems, and finely chop, leaving only a little bit. Wash the meat, pat dry, and cut into strips. Heat oil in a pan and fry the meat until golden brown, season, and remove. Fry the bell peppers in the pan for about 5 minutes. Fry the onion and sprouts for about 2 minutes, season with salt, pepper, curry or turmeric, soy sauce, and chili sauce. Add 1/8 liter of water and stir in the stock. Mix the starch with 3 tablespoons of water to thicken the sauce, then bring to a boil. Return the meat to the vegetables and season again with salt, pepper, and curry or turmeric.