Summary

Ingredients

• 250 g rice, lon rain rice
• 400 g chicken breast fillet (s)
• 1 piece (s) ginger, (approx. 3 cm)
• 4 tablespoon soy sauce
• 3 tablespoon tomato ketchup
• 1 teaspoon cornstarch
• 400 g bell pepper (s)
• 150 g onion (s)
• 2 tablespoons oil
• 250 ml vegetable stock
• salt and pepper
• Chili powder

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Instructions

1. Cook rice in salted water. Drain, quench and drain. Dice the chicken breast. Finely chop the ginger and mix with the soy sauce, ketchup and starch. Marinate the meat in it for 1 hour. Clean the peppers and onions and cut into strips.
2. Remove the meat from the marinade and drain well. Catch the marinade. Fry the meat in oil over medium heat on all sides. Remove and set aside. Briefly sweat the peppers and onions in the frying fat. Deglaze with the vegetable stock and simmer for about 5 minutes. Thicken with the rest of the marinade. Add the meat and rice to the vegetables and heat them in them. Season to taste with salt, pepper and chili powder.