Summary

Ingredients

• 250 g rice or optionally pasta
• salt and pepper
• 1 bunch spring onion (s)
• 2 peppers, colored
• 1 glass sprouts (mung bean seedlings)
• 400 g chicken fillet (s)
• oil
• 0.5 teaspoon ½ sesame or flaked almonds
• soy sauce
• Sambal Oelek

Print Recipe Pin Recipe

Instructions

1. Cook 250g rice in boiling salted water for 10 minutes until al dente. While the rice cooks, clean and wash the spring onions and peppers, then cut into rings or strips. Wash the chicken fillets, pat dry, and cut into strips.
2. Heat oil in a coated pan over medium-high heat. Fry the chicken strips on all sides for 5 minutes until cooked through (internal temperature 74°C / 165°F). Season with salt and pepper. Sprinkle 0.5 teaspoon sesame seeds or flaked almonds on top and fry for 1 minute. Remove the chicken from the pan.
3. Drain the rice. Fry the rice together with the spring onions and peppers in the remaining oil over medium heat for 5 minutes. Add the cooked chicken and mung bean sprouts, and heat through for 1 minute. Season with soy sauce and Sambal Oelek.