Slice 1/4 of the yellow and red bell peppers thinly, and dice the rest into 1cm cubes. Dice the onion into 1cm cubes.

Cut chicken thigh into bite-sized pieces and season with sake, salt, and pepper.

Boil water, chicken broth powder, and salt to create chicken soup.

Heat butter on a hot plate at 200°C, add chicken and cook until browned. Add diced yellow and red bell peppers and onion, and sauté until softened. Add rice and stir until translucent.