Bhutanese Chile Chicken With Red Rice

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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.

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Steps

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Cook whole-grain red rice according to package directions in unsalted water.

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Cut the chicken into 2.

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5 cm cubes and toss with cornstarch making sure all pieces are totally coated.

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If not , add a bit more cornstarch.

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Heat the canola / vegetable oil over medium heat in a non-stick wok or skillet.

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Cook chicken until pieces are browned on both sides and slightly crispy.

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Remove with a slotted spoon and set aside.

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Add 15 ml of sesame oil , sliced onions , minced garlic and ginger and stir-fry for 2 minutes.

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Add chopped peppers and sliced tomato wedges and cook another 2 minutes.

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Return chicken to pan and heat through.

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Season with soy sauce.

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Serve over cooked red rice on a heated serving platter.

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Ingredients

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cornstarch, chicken breast, sesame seeds, garlic cloves, onion, chili pepper, gingerroot, soy sauce, tomatoes, red rice