Pan-fried Curry Rice and Vegetables with Teriyaki Chicken

Summary

Ingredients

• 2 peppers, colored
• 1 zucchini
• 150 g rice
• 3 teaspoon curry
• 50 ml cream or cremefine
• N / A chili sauce, sweet
• 6 teaspoon teriyaki sauce
• 2 teaspoon soy sauce, light
• 60 g panko
• 400 g chicken breast fillet (s)
• 1 teaspoon salt

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Instructions

1. Boil the rice in plenty of water. Add the teaspoon salt and 1 teaspoon curry
2. Clean the peppers and zucchini and cut into small pieces. Cut the chicken breast into bite-sized pieces and then place in 5 teaspoons of teriyaki sauce.
3. While the chicken is marinating, the rice will finish cooking. Just before it`s done, fry the cut vegetables in a large pan. So that it doesn`t burn, keep adding a little rice water. The vegetables should be slightly soft. Drain the cooked rice and add to the vegetables.
4. Lightly pat the chicken on paper towels. Then turn in the panko. Fry in the deep fryer at 180 ° C for 2 - 3 minutes. Be careful, the chicken pieces turn dark quickly
5. Add the remaining curry, the remaining teriyaki sauce, soy sauce and cream to the rice and vegetable pan. Season the spiciness with the chilli sauce. Continue to steam until a creamy consistency is achieved. But that goes through the cream very quickly.
6. Distribute the pan`s contents on the plates and top with the fried chicken pieces.