Cook the rice according to the instructions on the package.
Halve the habanero chillies lengthwise, remove the seeds and finely slice the flesh. Slice the broccoli into small florets and finely chop the garlic. Slice the chicken into chunks.
Heat the coconut oil in the wok. Stir-fry the chicken with the garlic, chillies and curry powder for approx. 3 minutes on a high heat until golden brown. Add the broccoli and fry for another 3 minutes. Add the sweet pepper and ketjap and stir-fry for another minute.
Add the bean sprouts and mix briefly. Season with salt and pepper. Serve the spicy chicken with the rice.
