Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 chilli pepper (s), red, possibly a little less
• 3 tablespoon soy sauce, dark
• 2 red pepper (s)
• 3 carrot (s)
• 1 bunch spring onion (s)
• 1 tablespoon sunflower oil or other oil
• 1 ½ liter vegetable stock
• 2 cups rice
• some salt and pepper
• some curry powder

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Instructions

1. Rinse the chicken breast fillet under cold water, pat dry and cut into thin strips. Then wash, dry, core and finely chop the chilli peppers for the marinade. Mix 3 tablespoons of soy sauce, some curry powder and chilli in a bowl and add the chicken strips. Cover the whole thing with cling film and let it stand for about 15 minutes, stirring occasionally.
2. In the meantime, wash the peppers and cut them into small pieces. Peel and slice the carrots, wash the spring onions and cut them into fine slices. Also cook the rice.
3. Heat the oil in a saucepan and briefly sweat the peppers, carrots and spring onions. Then add the broth and simmer covered for about 5 minutes.
4. Now pour in the chicken breast fillet with the marinade and let it simmer again covered for about 10 minutes. Finally add the cooked rice. Season to taste with soy sauce, salt, pepper and curry powder before serving.
5. If you like, you can vary the vegetables or replace the chicken with turkey.