Ingredients:
600g chicken breasts or mini chicken steaks
3 bags of rice (125g each)
2 large onions
2 peppers
1 medium courgette
1 bunch of spring onions
400g mushrooms
½ tin crushed tomatoes
1 tbsp crème fraîche
Salt and pepper to taste
Preparation:
Finely chop the onion. Wash and roughly chop the peppers, zucchini and mushrooms. Cut the spring onions into rings.
Cut the chicken into bite-sized pieces and season with salt and pepper.
Brown the meat in a lightly oiled pan over high heat, then remove from the pan.
… Sauté the onion until translucent, then add the vegetables and mushrooms and sauté over medium heat for about 10 minutes.
In a separate pot, bring water to a boil and cook the rice according to the package instructions for about 15 minutes.
Add the strained tomatoes and crème fraîche to the vegetables, mix well and simmer for another 10 minutes.
Return the seared chicken to the pan, stir it in, and keep warm.
Season with salt and pepper and serve with cooked rice.
Tip:
For a more authentic touch, add a little soy sauce or a few drops of sesame oil.
Chinese cuisine
This recipe brings an Asian touch right into your kitchen – healthy, colorful, and quick to make! In just 15 minutes, you can whip up a delicious stir-fry with juicy chicken, fresh vegetables, and a flavorful sauce. Perfect for busy days when you still want something tasty and nutritious.