Bhutanese Chili Chicken with Red Rice
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
|Per 470 g serving||Amount|
|Saturated Fat||2 g|
|Per 470 g serving||% Daily Value|