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Ingredients

Portions

For the Chicken

500 g chicken breast, sliced into strips
2 bell peppers (red and yellow), diced
1 onion, finely sliced
2 spring onions, sliced into rings
1 Teaspoon(s) sesame seeds (for garnish)

Für die Marinade

3 Tablespoon(s) Ketchup
2 Tablespoon(s) Sojasoße
1 Tablespoon(s) Rotweinessig
1 Teaspoon(s) Maisstärke (zum Andicken)
2 Tablespoon(s) Aprikosenchutney
1 Teaspoon(s) Honig
150 ml Gemüsebrühe

For the Rice

250 ml jasmine rice
500 ml water
Salt to taste

Preparation

  • Preparation time: 20 min
  • Cooking time: 30 min
  • Total time: 50 min

Cook the Rice

1. In a STONELINE cooking pot, bring the jasmine rice and water with a pinch of salt to a boil.
2. Once it boils, reduce the heat and let it simmer with the lid on for 12-15 minutes, until the water is absorbed. Remove from heat and let it rest for 5 minutes.

Prepare the Chicken Stir-Fry

1. In a large STONELINE pan, heat some oil and cook the chicken breast strips until golden and fully cooked.
2. Remove the chicken from the pan and set aside. In the same pan, sauté the onion, spring onions, and bell peppers until softened and slightly caramelized.
3. In a small bowl, combine ketchup, soy sauce, red wine vinegar, cornstarch, apricot chutney, honey, and vegetable broth.
4. Pour the marinade into the pan and bring to a boil, stirring occasionally. Reduce the heat and simmer for 3-5 minutes until the sauce thickens slightly.
5. Return the cooked chicken to the pan and mix well with the marinade. Let it simmer for 1-2 minutes to combine the flavors.

Serve

1.

Divide the cooked rice onto plates and top with the chicken stir-fry.

Garnish with sesame seeds and serve immediately!

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May 27, 2025 09:09

Average rating of 4 out of 5 stars

Schnell und lecker, aber für mich persönlich etwas zu süß. Würde das nächste Mal etwas weniger Zucker nehmen.👍🏼

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