Quick chili chicken stir-fry

Ingredients for 3 servings:

• 4 chicken breasts
• 3 bell peppers, colored
• 2 eggs
• 200 g flour
• 2 garlic cloves
• 1 red chili pepper(s)
• 4 tsp soy sauce
• 2 tbsp tomato paste
• 1 cup of basmati rice or long grain rice, approx. 1 coffee mug
• Water
• salt and pepper
• 1 pinch of cayenne pepper
• possibly vegetable broth or chicken broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the chicken breasts into cubes, season with salt and pepper. Then coat the diced chicken breasts in the beaten egg and then in the flour several times. Cut the bell peppers into strips. Fry the chicken cubes in the pan until golden brown, add the bell pepper strips and cook for about 3 minutes. Remove from the pan and set aside. Bring 1 liter of salted water (I also like to use about 2 teaspoons of vegetable or chicken broth instead of salt) to a boil. Add a cup of rice and cook for 10 minutes, stirring occasionally. When the water is almost completely evaporated, remove the pot from the heat and set aside with the lid on. Crush the garlic cloves with the flat side of a knife to make it easier to remove the skin, then chop. Chop the chili pepper as well. Briefly fry both in the same pan as for the chicken. Add the soy sauce, tomato paste, and about 100 ml of water and stir. Simmer briefly. Add the chicken and bell peppers back in the sauce and toss to coat. Season with salt, pepper, and cayenne pepper to taste. Stir the rice again before serving.