Chile Chicken with Jasmine Rice

Name: Chile Chicken with Jasmine Rice
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H24M0.000S
Total time: P0Y0M0DT0H49M0.000S
Yield: 2 servings
Cuisine: asian
Ingredients: 12 ounces jasmine or basmati rice, washed until the water runs clear; 2 cups boiling water; 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; 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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Level: Intermediate
Total: 49 min

Prep: 25 min
Cook: 24 min

Yield: 2 servings

Level: Intermediate
Total: 49 min

Prep: 25 min
Cook: 24 min

Yield: 2 servings

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.