Chile Chicken with Jasmine Rice

TOTAL TIME: 49 min
Prep: 25 min
Inactive Prep: --
Cook: 24 min
YIELD: 2 servings
LEVEL: Intermediate

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
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      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.

      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.

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      5

      Newest Ratings and Reviews

      Read all 4 reviews

      • on July 15, 2012

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        This receipe was delish. I would recommend it. Being the spicy fan that I am next time I am gonna add the seeds to it and give it a bit more bite. I love Ching-He Huang, she knows how to spice things up.

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      • on September 12, 2011

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        I just made this for me tonight. Excellent and so easy!!

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      • on June 11, 2011

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        Absolutely delicious! Easy to make just have everything at the ready. Flavorful and clean at the same time.

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