Recipe by the Guppy Gourmet
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.
Top Review by mersaydees
This has 5 star potential. Good meal. Called for ingredients such as oil, sesame oil, not listed in the ingredients, so throws you off guard, as well as what to do with ingredients such as the ginger, etc. Used to ingredients/directions that flow better, since I follow step-by-step. Thanks, the Guppy Gourmet!
- 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
Directions See How It's Made
- Cook whole-grain red rice according to package directions in unsalted water.
- Cut 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.
- Heat 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.
- Add 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.
- Serve over cooked red rice on a heated serving platter.