Rice with Chicken, Snow Peas and Spring Onions

For the rice with chicken, snow peas and spring onions, first wash the rice and bring to the boil with approx. 400 ml water and 1 level teaspoon salt. Reduce the heat and let the rice cook for about 30 minutes.

In the meantime, wash and clean the sugar snap peas. Rinse the bean sprouts and blanch in salted water for 1-2 minutes. Wash and clean the spring onions and cut them into thin rings. Peel and finely dice the garlic and ginger. Wash the chicken, pat dry, cut into bite-sized pieces and dust with starch.

In a wok or large skillet, heat the oil and fry the meat in batches until browned all around, then remove and keep warm.

Add the scallions, garlic and ginger and stir-fry in the remaining oil for 1-2 minutes. Mix in the sugar snap peas, stir-fry for about 2 minutes, and deglaze with the broth. Stir in the soy sauce and season everything with salt, pepper, 5-spice and chili powder. Mix in the bean sprouts and cook everything for another 3-5 minutes, then mix with the rice and fried chicken.

Season the rice with the chicken, snow peas and spring onions, divide into bowls and serve.

Preparation Tip:

Rice with chicken, snow peas and spring onions can also be wonderfully prepared with other ingredients as a leftover meal.

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