Spicy vegetable stir-fry with chicken fillet and rice

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 1 cup of brunch paprika pepper
• 1 onion(s)
• 1 red bell pepper(s)
• 1 zucchini
• 1 Pepper
• 150 ml milk
• 1 bag of basmati rice
• pepper
• Salt
• Cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Fast, tasty and fiery

Cook the rice according to the package instructions until al dente. Meanwhile, chop the bell peppers and zucchini into small pieces and dice the onion. If you like it really spicy, chop one or two chilies or hot peppers into small pieces. Heat a little olive oil in a sufficiently large pan. In the meantime, wash the chicken breast fillet, pat it dry, and cut it into small bite-sized pieces. Season with salt and pepper. Then fry the meat and onions in the hot oil for a few minutes on both sides. The rice should be ready by now. Add it to the pan with the meat and vegetables and simmer for a few minutes, stirring occasionally, so that the vegetables soften a little. Now add the brunch bell peppers and hot peppers and mix, then add a little milk if you like so that it doesn’t taste too dry. Let it simmer for another 2-3 minutes, stirring occasionally. Season to taste with other spices of your choice, e.g. cayenne pepper.