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Sliced ​​meat with peppers and rice

updated

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Ingredients for 4 servings:

  • 400 g chicken breast fillet(s)
  • 3 bell peppers, red, yellow and green
  • 1 tbsp oil
  • 1 tbsp curry powder, hot
  • 50 ml chicken broth
  • 250 ml whipped cream
  • 3 tbsp soy sauce
  • 1 tbsp chili sauce, sweet
  • Salt
  • Cayenne pepper
  • 200 g rice
  • salt water

Instructions

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

Cook the rice in salted water according to the package instructions. Meanwhile, pat the fillets dry and cut into strips. Quarter the bell peppers, remove the seeds, rinse, and then cut into strips. Trim the spring onions and slice into rings. Brown the meat in hot oil. Sprinkle with curry powder and fry briefly. Pour in the stock and cream, and reduce slightly over high heat. Season with soy sauce, chili sauce, salt, and cayenne pepper. Add the vegetables and cook over medium heat for about 5-8 minutes. Serve the rice as a side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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