Mandarin Chicken

Ingredients for 2 servings:

• 125 g rice (jasmine)
• n. B. Salt
• 300 g chicken breast fillet(s)
• 150 g mandarin orange(s), from the can
• 1 clove(s) garlic
• 2 tbsp oil
• 40 ml sherry
• n. B. Pfeffer
• 2 bell peppers, red and green
• e.g. curry powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Chicken breast fillet with fragrant rice

Cook the rice in salted water according to the package instructions. Rinse the chicken breast fillet, pat dry, and cut into bite-sized cubes. Drain the mandarin oranges in a sieve, reserving the juice. Peel the garlic clove and crush it in a garlic press. Mix the garlic with the oil, sherry, mandarin orange juice, salt, and pepper. Mix with the chicken breast cubes and let it stand for a while. Halve the bell peppers, remove the seeds, rinse, and dice them. Remove the meat from the marinade and fry in a hot wok or high-sided frying pan until crispy, stirring occasionally. Add the diced bell peppers and fry briefly. Pour in the marinade and cook everything for about 8 minutes, stirring occasionally. Add the rice and mandarin oranges and heat through. Season to taste with salt, pepper, and curry powder.