Vegetable and chicken stir-fry on basmati rice

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 1 bell pepper(s), yellow
• 150 g cherry tomatoes, mixed, yellow, red and dark red
• 1 pack of carrots (snack carrots), approx. 100 g
• 2 cloves garlic
• 5 spring onions
• 1 onion(s)
• 1 small eggplant(s)
• 1 small zucchini
• 200 g crème fraîche
• 250 ml vegetable stock
• Salt and pepper, black
• Paprika powder, sweet
• n. B. Sauce thickener
• 200 g basmati rice
• Oil for frying

Instructions

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

quick to make and delicious

Cut the meat into bite-sized pieces and the vegetables into small cubes. Slice the onion into half rings, the spring onions into rings, halve the tomatoes, finely chop the garlic cloves, and quarter the mushrooms. Cook the rice according to the package instructions. Brown the meat in a little oil (not too long, or it will become too dry) and remove from the pan. In the same pan, first fry the carrots for about 2 minutes, then reduce the heat to medium. Now add the onions, spring onions, bell peppers, and garlic. Fry for about 2 minutes, stirring occasionally. Now add the remaining vegetables and continue to fry, covered, for 5 minutes, stirring occasionally. Deglaze with the vegetable stock and stir in the crème fraîche. Season to taste with salt, pepper, and paprika, and thicken slightly with a sauce thickener. Now add the meat, heat through a little more, and serve over basmati rice.