Wok-Fried Chicken and Vegetables with Rice

Cut 250 g of chicken fillet into bite-sized cubes.

Season the chicken cubes with 0.5 tsp of salt, 0.25 tsp of black pepper, and 0.5 tsp of garlic powder.

Wash 120 g of rice thoroughly under cold running water.

Place the washed rice into a saucepan.

Pour 240 ml of water into the saucepan.

Add a pinch of salt and 15 g of butter to the saucepan.

Bring the water to a boil over high heat.

Cover the saucepan tightly with a lid and reduce the heat to its lowest setting.

Cook the rice undisturbed for 20 minutes.

Remove the rice from the heat and let it rest with the lid closed for 10 minutes.

Slice 300 g of brown mushrooms.

Slice 1 red bell pepper into thin strips.

Cut 1 zucchini into small cubes.

Melt 30 g of butter in a large wok or frying pan over medium-high heat.

Add the seasoned chicken cubes to the wok.

Fry the chicken until it is cooked through and golden on all sides.

Pour 50 ml of teriyaki sauce over the cooked chicken.

Toss the chicken in the sauce for 1 minute until it is evenly glazed.

Remove the chicken from the wok and set it aside on a plate.

Wipe the wok clean and add 2 tbsp of sesame oil over high heat.

Add the sliced mushrooms, bell pepper, zucchini cubes, and 200 g of broccoli florets to the hot wok.

Add 1 whole red chili pepper to the wok to blister alongside the vegetables.

Stir-fry the vegetables rapidly for 3 to 4 minutes so they stay bright and crunchy.

Return the glazed chicken and its juices back into the wok with the vegetables.

Toss everything together for 1 minute to heat through.

Remove the wok from the heat source.

Slice 2 green onions into thin rounds.

Pack the cooked rice into a small bowl and invert it onto the center of a serving plate to form a neat mound.

Arrange the chicken and wok vegetables in a circle completely surrounding the rice mound.

Place the blistered red chili pepper on top of the rice.

Scatter the sliced green onions over the entire dish before serving.