Recipe courtesy of Ching-He Huang
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Total:
49 min
Prep:
25 min
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

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.

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