Bhutanese Chile Chicken With Red Rice Recipe

Ingredients for Bhutanese Chile Chicken With Red Rice

• 2 tablespoons cornstarch
• Chicken Breast
• Sesame Seeds
• Garlic Cloves
• Onion
• Chili Pepper
• Gingerroot
• 2 tablespoons low-sodium soy sauce (or to taste)
• Tomatoes
• Red Rice

How to Make Bhutanese Chile Chicken With Red Rice

1. Cook 1 cup of whole-grain red rice according to package directions using unsalted water.
2. Cut 1 lb boneless, skinless chicken breasts into 2-2.5 cm cubes.
3. In a bowl, toss the chicken cubes with 2 tablespoons cornstarch, ensuring all pieces are evenly coated. Add more cornstarch if needed.
4. Heat 1 tablespoon canola or vegetable oil over medium-high heat in a non-stick wok or large skillet.
5. 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.
6. 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.
7. Add 1-2 red bell peppers (chopped) and 1 medium tomato (wedged) and cook for another 2 minutes.
8. Return the chicken to the pan and heat through.
9. Season with 2 tablespoons soy sauce (low sodium preferred) to taste. Adjust seasoning according to your preferences.
10. 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.