- Cook whole-grain red rice according to package directions in unsalted water.
- Cut the chicken into cubes and toss with cornstarch making sure all pieces are totally coated. If not, add a bit more cornstarch.
- Heat 3 Tbsp (45 mL) sesame 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 another 1 tsp (5 mL) of sesame oil, sliced onions, minced garlic and ginger and stir-fry for 2 minutes. Add chopped peppers and cook another 2 minutes. Return chicken to pan, add sliced tomato wedges, season with soy sauce and heat through.
- Serve over cooked red rice on a heated serving platter.
A spicy stir-fry which is a classic dish from the Kingdom of Bhutan, in the eastern Himalayas. Buy medium-grain red rice at specialty and health food stores.
Remove the seeds from the chili peppers for a less spicy dish.