Method of preparation

Cut the chicken breast into cubes.

Pour soy sauce into a pan, add ground ginger, sliced garlic and bring to a boil, stirring.

Add the chicken breast to the boiling sauce and stew for approx. 15 minutes.

Chop the onion in half rings and cut the bell pepper into small pieces.

Remove the chicken with a slotted spoon, then add the diced vegetables to the pan and simmer for approx. 10-15 minutes.

Dissolve 2 tablespoons of starch in 6 tablespoons of water.

Add the starch mixture to the vegetables stew, then add the chicken, sprinkle with “Mexican Taco” seasoning and simmer over low heat until the sauce thickens.

Separately, boil rice in boiling water, then rinse through a sieve. Add green peas.

Put the rice on a plate, top with chicken and vegetables and sprinkle with chopped peanuts and chopped green onions.

Enjoy your meal!