Chicken with wok curry sauce, rice and peppers

Ingredients for 4 portions
  1. 300g basmati rice
  2. 600g chicken breast
  3. q.s. cornstarch
  4. 200g Roasted Tricolor Pepper Fillets in Sunflower Oil
  5. 250ml coconut milk
  6. 100ml seed oil
  7. q.s. salt
  8. q.s. pepper

  • Take the chicken breast and make it into strips, pass it in a batter of starch and cold water, not sparkling, and fry in seed oil.

  • Once cooked, add the coconut milk and the wok curry sauce.

  • Add salt and pepper and reduce the sauce until is thicken.

  • Serve with boiled basmati rice and hot peppers.