Rice Pan with Chicken and Coconut

Ingredients

• 4 chicken breast fillets
• 3 tbsp peanut oil
• 200 g peas
• 200 g corn kernels
• 1 red bell pepper
• 600 g cooked rice
• 250 ml coconut milk
• 1 bunch spring onions
• 100 g sprouts
• light soy sauce
• Salt
• white pepper

Instructions

1. 1.

   Wash and pat dry the chicken breasts, then cut into cubes.

2. 2.

   Wash the bell pepper, halve it, remove seeds, and dice small.

3. 3.

   Wash the spring onions, trim them, slice the green parts diagonally and set aside; finely chop the remaining white parts.

4. 4.

   Sauté the chicken in hot oil, add rice, and stir-fry for about 5-6 minutes.

5. 5.

   Add peas, corn, bell pepper, and chopped spring onions. Pour in coconut milk and simmer for another 5-6 minutes until the liquid is almost fully absorbed.

6. 6.

   Finally fold in sprouts, season with soy sauce, salt, and white pepper. Garnish with sliced green onion tops before serving.