Bhutanese Chili Chicken with Red Rice

Prep Time: 5 min
Cook Time: 20 min
Serves: 4

A different sort of chili dish, this Bhutanese Chili Chicken dish is well worth a try. With spicy pepper and red rice, this healthy, easy meal is sure to become a fast favourite.


1 lb (0.5 kg) boneless, skinless chicken breast(s)
1 cup (250 mL) whole grain red rice
1/4 cup (60 mL) cornstarch
3 tbsp (45 mL) sesame oil
1 tsp (5 mL) sesame oil
1/2 cup (125 mL) red onion(s), sliced lengthwise
2 cloves garlic, minced
1/2 cup (125 mL) red hot chili pepper(s), chopped
3 tbsp (45 mL) ginger, minced
2 tbsp (30 mL) low-sodium soy sauce
2 tomato(es), large, cut into wedges


1 Cook whole-grain red rice according to package directions in unsalted water.
2 Cut the chicken into cubes and toss with cornstarch making sure all pieces are totally coated. If not, add a bit more cornstarch.
3 Heat 3 Tbsp (45 mL) sesame 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 Add another 1 tsp (5 mL) of sesame oil, sliced onions, minced garlic and ginger and stir-fry for 2 minutes. Add chopped peppers and cook another 2 minutes. Return chicken to pan, add sliced tomato wedges, season with soy sauce and heat through.
5 Serve over cooked red rice on a heated serving platter.