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PrintBhutanese Chili Chicken with Red Rice
A different sort of chili dish, this Bhutanese Chili Chicken dish is well worth a try. With spicy pepper and red rice, this healthy, easy meal is sure to become a fast favourite.
![[+]](/images/uploads/recipes/2010/Nov/12/159_view.jpg)
Bhutanese Chili Chicken with Red Rice
1 cup
whole grain red rice
250 mL
1 lb
boneless, skinless chicken breast(s)
450 g
1/4 cup
cornstarch
60 mL
3 Tbsp + 1 tsp
sesame oil
45 mL + 5 mL
1/2 cup
red onion(s), sliced lengthwise
125 mL
2 cloves
garlic, minced
2 cloves
3 Tbsp
ginger, minced
45 mL
1/2 cup
red hot chili pepper(s), chopped
125 mL
2 Tbsp
low-sodium soy sauce
30 mL
2
tomato(es), large, cut into wedges
2
Preparation
Serves 4
Cook time :
20 min
|
Preparation time :
5 min
Bhutanese Chili Chicken with Red Rice
1
Cook whole-grain red rice according to package directions in unsalted water.
2
Cut the chicken into cubes and toss with cornstarch making sure all pieces are totally coated. If not, add a bit more cornstarch.
3
Heat 3 Tbsp (45 mL) sesame oil over medium heat in a non-stick wok or skillet. Cook chicken until pieces are browned on both sides and slightly crispy. Remove with a slotted spoon and set aside.
4
Add another 1 tsp (5 mL) of sesame oil, sliced onions, minced garlic and ginger and stir-fry for 2 minutes. Add chopped peppers and cook another 2 minutes. Return chicken to pan, add sliced tomato wedges, season with soy sauce and heat through.
5
Serve over cooked red rice on a heated serving platter.
Notes: A spicy stir-fry which is a classic dish from the Kingdom of Bhutan, in the eastern Himalayas. Buy medium-grain red rice at specialty and health food stores.
Remove the seeds from the chili peppers for a less spicy dish.
Remove the seeds from the chili peppers for a less spicy dish.
