Chicken with Peppers, Carrots and Coconut Milk

Summary

Ingredients

• 500 g chicken breast fillet (s), cut into fine strips
• some oil, for frying
• 2 bell peppers, red and green, cut into strips
• 2 large carrots, finely sliced
• 1 glass bamboo shoot (s), drained weight 80g
• 1 glass mung bean seedlings, drained weight 80g
• 1 can coconut milk
• 1 tablespoon curry sauce
• some soy sauce
• 1 tablespoon, leveled cornstarch
• some sea salt

Moreover:

• 1 cup rice
• 100 ml soy sauce
• some vinegar, (balsamic vinegar raspberry)
• some olive oil
• some spice mixture, (Chinese spice)
• water

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Instructions

1. Briefly fry the rice in olive oil, season with salt and cook with 2 cups of water until cooked. I turn off the plate when only a little water is visible and let the rice soak out on the hot plate.
2. Marinate the chicken breast fillet cut into fine strips in a mixture of approx. 100 ml soy sauce, a little balsamic vinegar, a little olive oil and a little Chinese spice mixture for at least 15 minutes. Then fry in a high pan with the marinade. Remove the cooked meat with the gravy and set aside.
3. Fry the prepared vegetables in the pan, add the carrots first, then the peppers, and finally the mung bean sprouts and bamboo shoots. Add the meat with the gravy to the vegetables. Add coconut milk. If you like a lot of sauce, you should add some water. Thicken with cornstarch that has been mixed with a little cold water beforehand. With salt and possibly some soy sauce, who would also like to season with a tablespoon of curry sauce. The rice is served with it.