Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 125 g rice (jasmine)
- salt
- 300 g chicken breast fillet (s)
- 150 g tanerine (s), from the can
- 1 clove garlic
- 2 tablespoons oil
- 40 ml sherry
- pepper
- 2 bell peppers, red and green
- curry powder
Print Recipe
Pin Recipe Instructions
- Cook the rice in salted water according to the instructions on the packet.
- Rinse the chicken breast fillet, pat dry and cut into bite-sized cubes. Drain the mandarins in a colander, collecting the juice. Peel off the garlic clove and crush it in a garlic press. Mix the garlic with the oil, sherry, tangerine juice, salt and pepper. Mix the chicken breast cubes with it and let it steep a little. Halve, core, rinse the peppers and cut into cubes.
- Remove the meat from the marinade and stir-fry in a hot wok or high pan until crispy. Add the pepper cubes and fry briefly. Pour in the marinade and cook for about 8 minutes, stirring occasionally. Add rice and mandarins and heat. Season to taste with salt, pepper and curry powder.
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