Curry vegetable pan with chicken

Ingredients for 3 servings:

• 550 g chicken breast
• 40 ml soy sauce
• 3 cloves garlic
• 750 g vegetables, e.g. wok vegetables, frozen vegetables or zucchini, carrots, bell pepper(s), leeks, onions, mung bean
• 400 ml coconut milk
• 200 g basmati rice
• 1 tsp salt and pepper
• 1 tsp paprika powder, hot
• 1 tsp chili flakes
• 3 tsp curry powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wok

Cut the chicken breast into bite-sized pieces and finely chop the garlic. Place both in a container and add the soy sauce, stir well, and let it marinate in the refrigerator for about 20-30 minutes. In the meantime, prepare the fresh vegetables (e.g. peppers, zucchini, carrots, mung bean sprouts, bamboo shoots, leeks, onions), cut them into bite-sized pieces, and set them aside. Once the chicken is well marinated, fry it in a non-stick wok without fat for about 5 minutes. At the same time, bring water with a pinch of salt to a boil and add the rice. Now add the vegetables that take longer to cook (e.g. emperor vegetables, leeks, etc.) to the wok and fry for about 5 minutes. Stir occasionally. Now add the vegetables that take less time to cook (e.g. peppers, bamboo shoots, wok-fried vegetables), and fry for another 5 minutes. Add salt, pepper, paprika, and chili flakes, and stir-fry well. Now stir in the coconut milk and curry powder and bring to a boil briefly. Add the mung bean sprouts, if desired. Finally, stir in the previously cooked rice.