Chile Chicken with Jasmine Rice
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 897
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 162
- Dietary Fiber
- 7
- Sugar
- 16
- Protein
- 47
- Cholesterol
- 93
- Sodium
- 767
- Total: 49 min
- Prep: 25 min
- Cook: 24 min
Ingredients
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
Directions
- For the rice: Place the rice in a heavy-bottomed saucepan, and add the boiling water. Bring the mixture to a boil, and then cover it with a tight-fitting lid, and reduce the heat to low. Cook for 15 to 20 minutes. Uncover the pan, and remove it from the heat. Fluff up the rice grains with a fork, and serve immediately.
- For the sauce: In a blender, puree the garlic, tomatoes, ginger, chopped chile, red pepper, water, ketchup, and brown sugar.
- For the chicken: Heat a wok over a high heat, and add the groundnut oil. Add the chicken to the hot pan, and stir-fry for 2 to 3 minutes, or until the pieces start to turn brown. Add the zucchini, and red peppers and stir-fry together for another 1 minute. Pour in the sauce, and bring everything to a boil.
- Season the dish with the soy sauce and garnish with the spring onions, and serve immediately with the jasmine rice.
Cook’s Note
I love a chilli chicken stir-fry with plenty of sauce - this is an easy delicious recipe you can make at home without the use of bought-in sauces. It is chilli, tangy and sweet with plenty of heat from the ginger. Add some cooked noodles or serve with rice and the results are fabulous.