Quick Stir-Fry Rice with Bell Peppers, Chicken Strips and Spring Onions

Ingredients

• 400 g chicken breast fillet
• 1 Garlic clove
• 1 red bell pepper (200 g)
• 1 yellow bell pepper (200 g)
• 200 g spring onions
• 2 tbsp Rapeseed oil
• 0.5 tsp paprika powder
• 2 tbsp Soy sauce
• 2 packs reis-fit (express natural rice)
• 1 lemon
• iodised salt (with fluoride)
• Pepper

Instructions

1. 1.

   Rinse the chicken breast under cold water, pat dry and cut into about 1 cm wide strips. Peel the garlic and slice it thinly. Wash the peppers, halve them, remove seeds and cut into strips. Trim and wash the spring onions, then slice into rings.

2. 2.

   Heat oil in a pan and sear the chicken strips over medium to high heat for about 5–6 minutes until browned all around. Add paprika powder, garlic, pepper strips and half of the spring onions; cook over low to medium heat for 3–4 minutes. Deglaze with soy sauce.

3. 3.

   Slightly press the rice packs together to loosen them, tear open the packs and add the contents along with 4 tbsp water into the pan; heat for 3 minutes.

4. 4.

   Halve the lemon and squeeze out the juice. Season the rice skillet with iodised salt, pepper and lemon juice, then serve garnished with the remaining spring onions.