Thai orange honey chili sauce with rice and vegetables

Ingredients for 4 servings:

• 1 ½ cup jasmine rice, Thai
• 2 tsp salt
• 250 g green beans
• 3 carrots
• 150 g peas, frozen
• 1 bell pepper
• 1 bunch of coriander
• 1 onion(s)
• 1 piece(s) ginger (approx. 3 cm)
• 2 cloves garlic
• 1 tbsp honey
• 300 ml sweet chili sauce
• 1 orange(s)
• 2 tbsp soy sauce
• 100 ml broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash, trim, and halve the beans. Blanch for 3 minutes with 1 teaspoon of salt in 1 liter of boiling water. Wash the rice and simmer gently for 15 minutes with 3 cups of water and half a teaspoon of salt. Let it rest for 10 minutes. Wash the peppers and carrots and cut into approximately 1cm pieces. Chop the onions, garlic, and ginger and sauté in a deep pan with oil. Then add the carrots, followed by the peppers, beans, and peas every 5 minutes (depending on how cooked they are), and cook, stirring occasionally. In the meantime, prepare the stock and dissolve the honey in it. Squeeze the orange and mix the juice and sweet chili sauce with the stock. Deglaze the vegetables with the stock and let it simmer briefly. When the vegetables are tender, season with soy sauce. Serve with freshly chopped coriander.