Preparation

1. Prepare the broth with a liter of water and the vegetable curry stock-cubes. Bring to a boil and pour in the Venus rice. 
2. Cook for about 20 minutes.
3. Cut the chicken into strips and dice the cleaned red pepper.
4. Heat the wok.
5. Put the chicken in the wok and cook it for about 10 minutes, stirring it.
6. Add the peppers and sauté them with the chicken (they will need to keep a crunchy consistency).
7. Lastly, add the Venus rice and sauté everything for a few minutes with a drizzle of oil.
8. Season to taste with salt and pepper and serve.