Chile Chicken with Jasmine Rice

  • Level: Intermediate
  • Total: 49 min
  • Prep: 25 min
  • Cook: 24 min
  • Yield: 2 servings
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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

  1. 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. 
  2. For the sauce: In a blender, puree the garlic, tomatoes, ginger, chopped chile, red pepper, water, ketchup, and brown sugar. 
  3. 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. 
  4. 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.

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