|600||grams||chicken breast fillet|
|2||red bell peppers|
|1||glas||mung bean sprouts|
|3||tsp||sweet mango chutney|
|1/4||liter||kombu tsuyu (1:8)|
Wash the rice and let it soak in cold water.
Marinate the meat with oyster sauce, chutney, ginger, garlic and chili in the fridge for 30 minutes.
Chop up the other ingredients.
Heat up vegetable oil and sesame oil in a pan and fry the meat.
Deglaze with kombu tsuyu (diluted 1:8 in boiling water).
Add mushrooms, bell peppers, bamboo shoots and the lower half of the spring onions. Season with soy sauce. Cook rice at high heat until it boils. Then reduce heat to low and cook for 10 minutes. Take it off the stove and let it stand for another 10 minutes.
When the vegetables are done, add the mung bean sprouts and the rest of the spring onions.