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Bhutanese Chile Chicken With Red Rice

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Ingredients

Adjust Servings:
3 tablespoons cornstarch
1 lb chicken breast roasting breast raw
3 tablespoons sesame seeds toasted unrefined
2 garlic cloves fresh
1 cup onion red fresh chpd
1/4 cup chili pepper red hot fresh chpd
3 tablespoons gingerroot raw
2 tablespoons soy sauce shoyu reg
2 tomatoes red raw
1 cup red rice christmas dry

Nutritional information

296
Calories
126g
Calories From Fat
14.1g
Total Fat
3.5 g
Saturated Fat
72.6mg
Cholesterol
581.3mg
Sodium
15.2g
Carbs
2.5g
Dietary Fiber
3.7g
Sugars
27g
Protein
245g
Serving Size (g)
4
Serving Size

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Bhutanese Chile Chicken With Red Rice

Features:
    Cuisine:

    This has 5 star potential. Good meal. Called for ingredients such as oil, sesame oil, not listed in the ingredients, so throws you off guard, as well as what to do with ingredients such as the ginger, etc. Used to ingredients/directions that flow better, since I follow step-by-step. Thanks, the Guppy Gourmet!

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Bhutanese Chile Chicken With Red Rice, This recipe is based on a spicy stir-fry served hroughout the Himalayas and the country of Bhutan. Use any type of hot chile pepper – jalapeno, Thai chiles etc. I have modified the traditional recipe to be lower in sodium and fat. The red rice makes it naturally higher in fibre., This has 5 star potential. Good meal. Called for ingredients such as oil, sesame oil, not listed in the ingredients, so throws you off guard, as well as what to do with ingredients such as the ginger, etc. Used to ingredients/directions that flow better, since I follow step-by-step. Thanks, the Guppy Gourmet!, It was good, just the ingrediets and no spices really, besides chili pepper, so the taste was quite mellow and with a little sharp kick.


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    Steps

    1
    Done

    Cook Whole-Grain Red Rice According to Package Directions in Unsalted Water.

    2
    Done

    Cut the Chicken Into 2.5 Cm (1") Cubes and Toss With Cornstarch Making Sure All Pieces Are Totally Coated. If not, Add a Bit More Cornstarch.

    3
    Done

    Heat the Canola/Vegetable Oil Over Medium Heat in a Non-Stick Wok or Skillet. Cook Chicken Until Pieces Are Browned on Both Sides and Slightly Crispy. Remove With a Slotted Spoon and Set Aside.

    4
    Done

    Add 15 Ml of Sesame Oil, Sliced Onions, Minced Garlic and Ginger and Stir-Fry For 2 Minutes. Add Chopped Peppers and Sliced Tomato Wedges and Cook Another 2 Minutes. Return Chicken to Pan and Heat Through. Season With Soy Sauce.

    5
    Done

    Serve Over Cooked Red Rice on a Heated Serving Platter.

    Avatar Of Marley Russell

    Marley Russell

    BBQ virtuoso smoking and grilling meats to perfection every time.

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