Wash the chicken breast fillet, cut into bite-sized pieces and fry in sesame oil. Add the pepper cubes and fry with them. Salt and pepper everything and deglaze with the lime juice.
Pour in the sour cream over medium heat, season with the stock powder, add the herb sprigs and let the sauce boil down. Finally season with pepper and, if necessary, salt. Remove the twigs before serving.
Wild rice tastes good with it.
Variation: The dish can also be prepared without the bell pepper.