Zutaten für Bhutanese Chile Chicken With Red Rice
- 1 teaspoon cornstarch
- 1 lb boneless, skinless chicken breasts
- Sesame Seeds
- 2 cloves garlic
- 1 medium onion
- 2-3 dried whole red chilies
- 1 inch ginger
- 2 tablespoons soy sauce
- 1 medium tomato
- 1 cup red rice
- 1 red bell pepper
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon white peppercorns
- 1 tablespoon dark soy sauce
- 1/2 teaspoon sugar
- 1/4 cup chicken stock
- 1/2 teaspoon Sichuan peppercorns
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Zubereitung von Bhutanese Chile Chicken With Red Rice
- Cook 1 cup of whole-grain red rice according to package directions using unsalted water.
- Cut 1 lb boneless, skinless chicken breasts into 2-2.5 cm cubes.
- In a bowl, toss the chicken cubes with 2 tablespoons cornstarch, ensuring all pieces are evenly coated. Add more cornstarch if needed.
- Heat 1 tablespoon canola or vegetable oil over medium-high heat in a non-stick wok or large skillet.
- Add the chicken and cook until browned on all sides and slightly crispy (about 6-8 minutes). Remove with a slotted spoon and set aside.
- Add 1 tablespoon sesame oil to the wok. Add 1 medium onion (sliced), 2 cloves garlic (minced), and 1 inch ginger (minced). Stir-fry for 2 minutes.
- Add 1-2 red bell peppers (chopped) and 1 medium tomato (wedged) and cook for another 2 minutes.
- Return the chicken to the pan and heat through.
- Season with 2 tablespoons soy sauce (low sodium preferred) to taste. Adjust seasoning according to your preferences.
- Serve the chicken and vegetable stir-fry over the cooked red rice. Garnish with fresh cilantro (optional). Serve immediately on a heated platter for the best experience.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
14g
Fat
17g
Carbs
5g
