the Guppy Gourmet's Note:
This recipe is based on a spicy stir-fry served hroughout the Himalayas and the country of Bhutan. Use any type of hot chile pepper - jalapeno, Thai chiles etc. I have modified the traditional recipe to be lower in sodium and fat. The red rice makes it naturally higher in fibre.
My Private Note
Units: US | Metric
- 3 tablespoons cornstarch
- 1 lb chicken breast, ROASTING, BREAST, RAW
- 3 tablespoons sesame seeds, toasted, unrefined
- 2 garlic cloves, fresh
- 1 cup onion, red, fresh, chpd
- 1/4 cup chili pepper, red, hot, fresh, chpd
- 3 tablespoons gingerroot, RAW
- 2 tablespoons soy sauce, SHOYU, REG
- 2 tomatoes, RED, RAW
- 1 cup red rice, Christmas, dry
- 1Cook whole-grain red rice according to package directions in unsalted water.
- 2Cut the chicken into 2.5 cm (1") cubes and toss with cornstarch making sure all pieces are totally coated. If not, add a bit more cornstarch.
- 3Heat the canola/vegetable 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.
- 4Add 15 ml of sesame oil, sliced onions, minced garlic and ginger and stir-fry for 2 minutes. Add chopped peppers and sliced tomato wedges and cook another 2 minutes. Return chicken to pan and heat through. Season with soy sauce.
- 5Serve over cooked red rice on a heated serving platter.
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Nutritional Facts for Bhutanese Chile Chicken With Red Rice
Serving Size: 1 (245 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 296.0
- Calories from Fat 126
- Total Fat 14.0 g
- Saturated Fat 3.5 g
- Cholesterol 72.6 mg
- Sodium 581.2 mg
- Total Carbohydrate 15.1 g
- Dietary Fiber 2.5 g
- Sugars 3.7 g
- Protein 27.0 g
The following items or measurements are not included: