Summary

Ingredients

• 2 cup / s rice (or 1 cooking bag)
• 1 teaspoon stock, grained
• 300 g chicken
• 1 red pepper (s)
• 1 onion (s)
• 2 tablespoon honey
• Oil for frying
• salt and pepper
• 1 yellow pepper (s)

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Instructions

1. Wash the chicken, pat dry, cut into cubes, and season with salt and pepper.
2. Clean and wash the peppers, dice them. Peel the onion, cut in half, and slice into rings.
3. In a saucepan, bring roughly 4 cups water with 1 teaspoon stock to a boil. Add the rice and cook for 13 minutes.
4. While the rice cooks, heat oil in a pan over medium-high heat. Fry the chicken cubes for 5–7 minutes until lightly browned and cooked through (internal temperature 74°C / 165°F).
5. In a separate pan, heat oil over medium heat. Fry the onion rings for 3 minutes until translucent. Add the diced peppers and cook for another 3 minutes.
6. When the chicken and vegetables are cooked, combine them in one pan. Stir in 2 tablespoons honey. Bring to a boil over medium-high heat, then reduce to medium and simmer for 5 minutes. Add more honey to taste if desired.
7. Arrange the rice on plates, top with the honey chicken and vegetables, and serve hot.