Chicken and bell pepper stir-fry with basmati rice

Cut the bell peppers into strips, slice the onion, then grate or finely mince the 10 g of ginger and the half chile (take out the seeds if you want less heat).

Cut the 240 g of chicken breast into thin 1 cm strips. Put them in a bowl with 1 tbsp of soy sauce (out of the 3), salt and pepper.

Rinse the 180 g of basmati rice in the colander under cold water until the water runs almost clear.

Put the rice in the saucepan with 270 ml of water (1.5 times its volume) and a pinch of salt. Bring to a boil, cover, turn down to very low heat and cook for 12 min. Turn off the heat and let it plump up, covered, for 5 min, without lifting the lid.

While the rice cooks, heat the canola oil over high heat in the wok. Cook the chicken for 5 to 6 min, stirring, until golden and white in the center, with no pink left. Set it aside in the bowl.

In the same wok over high heat, add the onion, bell peppers, ginger and chile. Stir-fry for 6 to 7 min, until the bell peppers are tender but still crunchy.

Put the chicken back in the wok, add the remaining 2 tbsp of soy sauce and some pepper. Toss for 2 min over high heat to coat everything well.

Fluff the rice with a fork and split it between two plates. Spoon the chicken and bell pepper stir-fry on top.