Summary

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

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Instructions

1. Cook the rice in salted water according to the instructions on the packet.
2. 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.
3. 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.