Summary

Ingredients

• 400 g jasmine rice
• 500 g sliced chicken
• 1 carrot (s)
• 1 onion (s)
• 0.5 ½ bell pepper (s)
• 100 g snow peas
• 100 g soybeans
• 3 tablespoon, heaped peanut butter
• 1 teaspoon, heaped curry paste
• 1 chilli pepper (s)
• 1 dash soy sauce
• 2 tablespoon sesame oil, dark
• 1 ginger
• Sunflower oil for frying

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Instructions

1. First wash the jasmine rice. To do this, put the rice in a bowl and add cold water. Stir the rice by hand until the water is cloudy. Then pour off the water and repeat the process 3-4 times.
2. Place the rice in a saucepan on the stove and add exactly double the amount of water. Put the stove on high heat and wait for the water to boil. It is faster with water from the kettle. As soon as the water boils, turn off the stove or place on very low heat and cover the pot.
3. In the meantime, bring a saucepan of salted water for the chicken to a boil.
4. Fry the sliced onions, chilli peppers and carrots in sunflower oil. After about 5 minutes add the peppers and the chopped ginger.
5. Boil the chicken in water for about 5 minutes. Drain the water and set aside the chicken.
6. Deglaze the fried vegetables with a dash of soy sauce. Add the peanut butter and curry paste with a little water. Stir everything a little until the sauce is even.
7. Put the chicken in the pan and reheat briefly. Add the snow peas. Steam these for a few minutes. Finally add the soybeans. Devil everything with the sesame oil.
8. Remove the lid from the rice and allow the rice to evaporate well until it is completely dry. Stir a few times.
9. Put the rice on a plate and spread the vegetables and chicken with the sauce over the rice.