Wok-fried chicken with vegetables and curry rice

Ingredients for 4 servings:

• 400 g chicken
• 4 tbsp soy sauce
• 1 tbsp sherry
• 1 tsp sugar
• 2 tsp cornstarch
• 2 tsp oil
• 200 g broccoli
• 2 peppers
• 2 shallots
• 2 cm ginger
• 2 garlic cloves
• 250 ml water
• 100 ml cream or Cremefine
• 200 g rice
• vegetable broth
• salt and pepper
• curry powder

Instructions

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

Bring a pot of water to a boil with a little vegetable stock and curry powder and cook the rice according to the package instructions. Cut the chicken into strips. Mix the sherry, 2 tablespoons of soy sauce, sugar, and cornstarch to a marinade and marinate the chicken in it for about 30 minutes. Heat oil in a wok (or frying pan) and brown the meat all over. Remove the meat and set aside. Wash the broccoli and cut it into small florets. Add the broccoli to the wok and fry. Cut the bell pepper into strips, finely chop the garlic, shallots, and ginger, and add it to the broccoli. Sauté the vegetables for about 5 minutes. Add 100 ml of water to the wok, ideally with a lid, and simmer until the broccoli is tender. Mix 150 ml of water, cream/Cremefine, and the remaining soy sauce and add it to the vegetables, then add the meat and bring everything to a boil. Season with salt and pepper. Serve the curry rice with the chicken and vegetables.