Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 bunch spring onions (approx. 6 pieces)
• 1 chilli pepper (s), fresh red
• 0.5 ½ bunch basil, cut into small pieces (frozen basil works too)
• 250 g rice (lon rain rice)
• 0.5 liter ½ chicken broth
• 2 tablespoon soy sauce
• 7 tablespoon oil (sesame oil)
• salt
• 1 teaspoon, leveled cornstarch
• 2 dashes lemon juice
• 1 pinch (s) ginger powder

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Instructions

1. Cook the rice in the chicken broth according to the instructions on the package and let it cool down (if necessary, use rice from the day before). Cut the chicken into strips. Mix the ginger powder with soy sauce, 1 tablespoon sesame oil, salt and cornstarch and marinate the meat in it for about 20 minutes. Wash and clean the spring onions and chili peppers. Core the chilli pepper, cut into strips with the spring onions.
2. Heat the wok, add 2 tablespoons of oil and fry the meat in it. Add spring onions and chilli and fry briefly. Lift out the meat with the spring onions and chilli and keep warm. Heat the remaining oil in the wok and fry the rice for about 5 minutes while turning. Mix in the meat with onions and chilli again and let it get hot. Add the basil and lemon juice. Stir everything well again and serve.