Chicken with Vegetables and Rice

Ingredients

• 60 g basmati rice
• 1 piece ginger (ca. 2 cm)
• 2 cloves garlic
• 250 g Chicken breast fillet
• 2 tbsp Lime juice
• 2 tbsp Soy sauce
• 1 tbsp peanut oil
• 100 g Sugar snap peas
• 1 large red bell pepper
• 2 tbsp butter
• 80 g bamboo shoots
• Salt
• coriander leaves (for garnish)

Instructions

1. 1.

   Cook basmati rice in salted water until al dente, drain and set aside.

2. 2.

   Peel and finely chop ginger and garlic. Slice chicken fillet into thin strips and marinate with ginger, garlic, lime juice, soy sauce, and peanut oil.

3. 3.

   Trim sugar snap peas, halve them, blanch in boiling salted water for 2-3 minutes, then cool in ice water and drain.

4. 4.

   Clean the red bell pepper, remove seeds, cut into pieces.

5. 5.

   Heat butter in a pan, brown the chicken strips while stirring. Add sugar snap peas, bell pepper, and bamboo shoots; cook together for 2-3 minutes. Season with salt to taste.

6. 6.

   Serve the chicken with vegetables over rice in bowls and sprinkle with coriander leaves.