What do you need for a dish with Asian temperament? Lots of vegetables, chicken, a good pan - preferably wok - and of course some infamous soy sauce.

 

Ingredients: (Makes 6 servings)

 

2 cups white rice

 

4 cups water

 

⅔ cup soy sauce

 

¼ cup brown sugar

 

1 tbsp. corn flour

 

1 tbsp. fresh ginger, crushed

 

1 tbsp. garlic, crushed

 

¼ tsp chili flakes

 

3 chicken breasts, cut into strips

 

2 tablespoons sesame oil

 

1 green pepper, cut into thin strips

 

1 yellow pepper, cut into thin strips

 

1 red pepper, cut into thin strips

 

2 cups frozen green beans

 

1 onion, cut into large cubes

 

Method:

 

Cook your rice according to package instructions and when finished, cover the pot with a kitchen towel and leave it on the side.

 

In a small bowl, combine your soy sauce, brown sugar and cornflour. Then add your ginger, garlic and chili flakes. Cover the chicken with this marinade and refrigerate for at least 15 minutes.

 

Next, heat up 1 tablespoon of sesame oil in a large frying pan or wok over medium heat.  Then stir-fry your peppers, green beans and onion until they’ve all softened (about 15 minutes). Remove the vegetables from the pan and keep them somewhere warm.

 

Remove the chicken from the marinade, but keep the liquid. Heat 1 tablespoon sesame oil in a skillet over medium heat. Cook and stir chicken until slightly pink in the middle, about 2 minutes on each side. Add the vegetables and the leftover marinade. Allow to cook further, about 5-7 minutes, until the chicken has cooked through and not pink in the middle, and the vegetables are soft.  Serve with rice.