Spicy chicken with vegetables from the wok

Ingredients for 2 servings:

• 400 g chicken breast
• 200 g rice
• 2 carrots
• 2 bell peppers, red
• 6 spring onions
• 80 g Chinese cabbage
• 60 g soy sprouts
• 1 piece(s) ginger, approx. 1 cm
• 2 tbsp cornstarch
• 60 ml vegetable stock
• 4 tbsp soy sauce
• 2 tsp curry paste, red, or sambal oelek
• 1 tbsp oyster sauce
• 2 tbsp vegetable oil, neutral in taste
• 1 tbsp sesame seeds, roasted
• some pepper, white

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Cut the chicken breast into thin slices. In a bowl, combine 2 tablespoons of soy sauce, 1 teaspoon of curry paste, and a grind of white pepper. Toss the chicken thoroughly. Then add the cornstarch, mix thoroughly again, and let it marinate in the refrigerator for half an hour. Cook the rice in salted water according to the package instructions. Peel the carrots and cut into thin, diagonal slices. Deseed the bell peppers and cut into thin strips. Clean the spring onions and cut into short diamond-shaped pieces. Cut the Chinese cabbage into strips. Peel the ginger and grate or chop very finely. Wash the sprouts and spin dry. In a cup, thoroughly mix the vegetable stock, 2 tablespoons of soy sauce, the curry paste, oyster sauce, and ginger. Heat 1 tablespoon of oil in a wok and sear the chicken briefly but very quickly on all sides. Remove from the wok and keep warm. Now fry the carrot slices and bell pepper strips in the chicken drippings and another tablespoon of oil. Deglaze with the seasoned broth from the cup and simmer for a few minutes. Then add the spring onions and Chinese cabbage to the wok and simmer briefly. Now add the meat back in and let it cook briefly. Stir in the sprouts. Then serve with the rice and sprinkle with sesame seeds.