Chicken and vegetable stir-fry with rice

Ingredients

• 800 g of your choice of vegetables: celery, leek, bell pepper, cauliflower or broccoli, zucchini, green beans, fennel, carrot
• 300 g of rice (preferably whole grain)
• 3 tablespoons of vegetable oil
• 1 tablespoon of curry powder
• 1 to 2 onions, finely chopped
• 2 to 3 cloves of garlic
• 400 g of chicken breast, cut into pieces
• 2 tablespoons of sambal
• 2 tablespoons of ketjap manis
• Soybean sprouts (mung beans), flavorful

Wash the vegetables and chop them into pieces.

Cook the rice according to the package instructions, adding any vegetables that take longer to cook in a frying pan, such as celery, cauliflower, broccoli, green beans, fennel, or carrots.

Drain the rice and vegetables, reserving the cooking liquid, and keep the lid handy.

Finely chop the onion.

Heat the oil in a large wok or frying pan. Add the curry powder and cook briefly until fragrant.

Add the onion and cook it gently, stirring occasionally.

Finely chop the garlic, add it to the onions, and cook for another minute.

Cut the chicken into small pieces, turn up the heat, and add it to the onions. Stir until the chicken is browned on all sides, then use a clean spoon to avoid any contamination.

Add the remaining vegetables, except for the soybean sprouts, and stir well.

Cover the pan, turn off the heat, and let it simmer for 10 to 15 minutes, stirring occasionally. Add a little water if it starts to stick.

Once everything is cooked, add the soybean sprouts and heat for 1 minute, stirring occasionally.

Pour the a maximum of 1 dl of the cooking liquid, sambal, and ketjap manis. Taste and adjust the seasoning as needed.

Combine the cooked rice and vegetable-chicken mixture, mix well, and serve.