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.
- Serves: 4
- Prep Time:
- Cook Time:
- 1 lb (0.5 kg) boneless, skinless chicken breast(s)
- 1 cup (250 mL) whole grain red rice
- 1/4 cup (60 mL) cornstarch
- 3 tbsp (45 mL) sesame oil
- 1 tsp (5 mL) sesame oil
- 1/2 cup (125 mL) red onion(s), sliced lengthwise
- 2 cloves garlic, minced
- 1/2 cup (125 mL) red hot chili pepper(s), chopped
- 3 tbsp (45 mL) ginger, minced
- 2 tbsp (30 mL) low-sodium soy sauce
- 2 tomato(es), large, cut into wedges
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.