Rice with Chicken

Ingredients

• 100 g basmati rice
• 2 chicken breast fillets
• 1 EL yellow curry paste
• 2 lemon leaves
• 150 g sugar snap peas
• 100 g mung bean sprouts
• 50 g peanuts
• Salt
• 1 EL peanut oil
• 1 TL sugar
• 2 EL Chinese fish sauce

Instructions

1. 1.

   Wash the rice in a sieve under running water, then bring to a boil with slightly salted water about twice the amount and cover over low heat for about 20 minutes until it soaks.

2. 2.

   Meanwhile cut the chicken breast fillets into thin strips, mix with the curry paste and let marinate covered for 10 minutes.

3. 3.

   Wash lemon leaves hot, shake dry and cut into very fine strips. Wash sugar snap peas and mung bean sprouts. Trim the snap peas. Roughly chop both. Finely chop the peanuts.

4. 4.

   Heat oil in a wok and stir-fry the meat quickly until browned, remove and set aside. Add lemon leaves, sugar snap peas and sprouts to the wok and stir-fry. Stir in sugar and fish or soy sauce. Return the meat, mix in peanuts and heat through. Serve the meat over rice.