🍽️ Chicken Stir-Fry with Chinese Cabbage and Rice

Name: Chicken Stir-Fry with Chinese Cabbage and Rice
Total time: 30 min
Yield: 4 servings
Ingredients: Long-grain rice 300 g; Salt pinch; Napa cabbage 0.5 pcs; Pepper, yellow 1 pcs; Pepper, red 1 pcs; Onions, yellow 1 pcs; Garlic cloves 1 pcs; Ginger, fresh 15 g; Chicken breast fillets 600 g; Oil 3 tbsp; Pepper, black ground pinch; Curry powder pinch; Soy sauce 3 tbsp; Vegetable broth 100 ml

667 kcal · 30 min · 4 servings

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Ingredients

Long-grain rice 300 g
Salt pinch
Napa cabbage 0.5 pcs
Pepper, yellow 1 pcs
Pepper, red 1 pcs
Onions, yellow 1 pcs
Garlic cloves 1 pcs
Ginger, fresh 15 g
Chicken breast fillets 600 g
Oil 3 tbsp
Pepper, black ground pinch
Curry powder pinch
Soy sauce 3 tbsp
Vegetable broth 100 ml

Instructions

1. Put the rice into a pot.
2. Pour about 700 milliliters of salted water over it.
3. Bring the water to a boil.
4. Reduce the heat to medium.
5. Cover the pot.
6. Let the rice cook for about 10 minutes.
7. Cut the Chinese cabbage into strips until you reach the core.
8. Wash the Chinese cabbage thoroughly.
9. Let the vegetables drain.
10. Wash the bell pepper.
11. Halve the bell pepper.
12. Remove the core and seeds.
13. Dice the bell pepper.
14. Halve the onion.
15. Peel the onion.
16. Slice the onion into strips.
17. Peel the garlic.
18. Peel the ginger.
19. Finely chop the garlic.
20. Finely chop the ginger.
21. Wash the chicken.
22. Pat the chicken dry.
23. Cut the chicken into strips.
24. Heat 1 tablespoon of oil in a pan over high heat.
25. Season the chicken with salt.
26. Season the chicken with pepper.
27. Season the chicken with curry.
28. Fry the chicken in the hot oil for about 4 minutes until golden brown.
29. Remove the chicken from the pan.
30. Set the chicken aside.
31. Add another 2 tablespoons of oil to the pan.
32. Heat the oil over high heat.
33. Sauté the garlic, onions, and ginger for about 1 minute.
34. Add the remaining vegetables to the pan.
35. Stir-fry the vegetables for another 3 minutes.
36. Season the vegetables with salt.
37. Season the vegetables with pepper.
38. Season the vegetables with curry.
39. Deglaze the mixture with soy sauce.
40. Deglaze the mixture with vegetable broth.
41. Return the chicken to the pan.
42. Cover the pan.
43. Simmer the dish for about 3 minutes.
44. Combine the rice with the vegetables in the pan.
45. Adjust the seasoning to your liking.
46. Serve the food on plates.
47. Serve the dish.

Nutrition per serving

kcal: 667
Protein: 41 g · Fett/Fat: 14 g · Carbs: 86 g