Stir-fried chicory with chicken and oyster sauce

Boil the pericarp rice according to the instructions on the package.

In the meantime, halve the chicory stalks lengthwise and remove the hard core. Cut the leaves lengthwise into strips of 1 cm.

Halve the peppers, remove the stalk and the seeds and cut the flesh into strips. Halve the zucchini in the length and remove the seed list with a spoon. Cut the flesh into moons.

Slice the ginger and garlic. Cut the chicken fillet into thin strips. Squeeze out half of the lime and cut the other half into four parts.

Heat the oil in a stirring stir fry the chicken 3 minutes Add the bell pepper, zucchini, ginger and garlic and stir-fry 3 minutes. Add the chicory, oyster sauce and 4 tbsp water and stir fry for 3 minutes. Season with the lime juice, pepper and salt. Serve with the rice, fried onions and lime wedges.