Bhutanese Chile Chicken With Red Rice |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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:
1. Cook whole-grain red rice according to package directions in unsalted water.
2. 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.
3. 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.
4. 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.
5. Serve over cooked red rice on a heated serving platter.
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