Maple, sesame and soy chicken stir-fry, julienne peppers and snow peas, basmati rice |

Preparation time: 30 min

Preheat your Oven at 400 °F

• Set up

  Combine tomato paste, soy, maple, honey and minced garlic in a bowl. Whisk marinade ingredients together well. Add chicken and coat with marinade. 

  Drain and slice peppers, then cut into julienne strips (thin sticks).

  Cut the mange-tout into julienne strips.

  Cut the green onion into thin rings.

• Chicken

  Place the chicken pieces in a frying pan and cook over medium heat.
  Make sure the chicken is cooked through and well coated with the sauce.

• Rice

  Bring the water to the boil in a saucepan, then add the rice.

  Reduce the heat to half (simmering), cover with a lid and cook for 15 minutes.

  Let the rice stand for 5 minutes before serving.

• Sides

  In a hot frying pan, brown the sesame seeds for a few seconds.

  Once the seeds are well roasted, add a dollop of butter and a drizzle of olive oil.

  Add the julienne peppers and snow peas, and a pinch of salt. Brown the peppers, keeping them a little crunchy.

  Off the heat, but still in the hot pan, add the bean sprouts, and roll the peppers and sprouts well in the pan.

  Season with salt and pepper if necessary.

• Plating

  Place a carpet of vegetables at the bottom of your plates and top with a portion of rice.

  Place the chicken glazed with its marinade on top.

  Finish with a little green onion.