Bhutanese Chile Chicken With Red Rice
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
- 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.
Questions & Replies
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Reviews
-
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!
RECIPE SUBMITTED BY
I am an avid gourmet cook and a devoted food person from a large food family. I have been a registered dietitian and nutrition consultant for 25 years. My favourite cookbooks are by Bonnie Stern but I have a pretty eclectic assortment and do a lot of foreign cooking. I don't have a lot of food phobias but I do detest use of the word "veggies" and I don't like chocolate which makes me weird by many people's standards!