Spicy chicken and peppers with basmati rice

Tasty light East Asian-style spicy dish with great sauce. The source suggests gluten-free soy sauce for intolerance.

INGREDIENTS FOR 2/3 PEOPLE

1 WHOLE CHICKEN BREAST

2/3 SPRING ONIONS

1 RED PEPPER

1 YELLOW PEPPER

HALF A GLASS OF WHITE OR RICE WINE

SOY SAUCE

CHILLI IN OIL OR FRESH

CORNFLOUR

VEGETABLE OIL

1 GARLIC CLOVE (optional)

1 GLASS OF WATER

I wash and slice onions and prepare peppers in pieces.

I trim fat, sinews and central bone from chicken, cube and coat in starch.

I heat oil in a wok and brown chicken.

I add vegetables and stir-fry briefly.

I deglaze with white wine.

Soy sauce.

Hot chilli.

I dissolve a tablespoon of starch in a glass of cold water and add.

I cover and cook about 4/5 minutes to thick sauce. Check chicken and saltiness, adding soy if needed. I serve rice-cooker basmati and parsley or finely sliced green onion tops.