Chile Chicken with Jasmine Rice

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Basic Jasmine Rice

12 ounces jasmine or basmati rice, washed until the water runs clear

2 cups boiling water

Sauce

4 cloves garlic, crushed and finely chopped

2 tomatoes, sliced

1 (1-inch) piece fresh ginger, peeled, sliced and finely chopped

1 medium red chile, seeded and finely chopped

1/2 red pepper, seeded and sliced into strips

5 tablespoons water

2 tablespoons tomato ketchup

1 teaspoon light brown sugar

Chile Chicken

1 tablespoon groundnut oil (peanut)

9 ounces skinless chicken breasts, sliced

1 zucchini, sliced into strips

1/2 red bell pepper, seeded and sliced into strips

2 tablespoons light soy sauce

2 large spring onions (green), sliced lengthwise