Chilli chicken with jasmine rice

Turn up the heat in your soup by adding red chillies.

  • Preparation Time25 mins
  • Cooking Time24 mins
  • Serves2
  • DifficultyMedium

For the basic jasmine rice

340 g jasmine or basmati rice, washed until the water runs clear
475 ml boiling water

For the sauce

4 cloves garlic, crushed and finely chopped
2 tomatoes, sliced
1 (2 cm) piece fresh ginger, peeled, sliced and finely chopped
1 medium red chilli, seeded and finely chopped
1/2 red pepper, seeded and sliced into strips
5 tbsp water
2 tbsps tomato ketchup
1 tsp light brown sugar

For the chilli chicken

1 tbsp groundnut oil
250g skinless chicken breasts, sliced
1 courgette, sliced into strips
1/2 red pepper, seeded and sliced into strips
2 tbsp light soy sauce
2 large spring onions, sliced lengthways
Notes: 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.

1) 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.

2) Uncover the pan, and remove it from the heat. Fluff up the rice grains with a fork, and serve immediately.

3) For the sauce: in a blender, puree the garlic, tomatoes, ginger, chopped chile, red pepper, water, ketchup, and brown sugar.

4) 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 two to three minutes, or until the pieces start to turn brown. Add the courgettes and red peppers and stir-fry together for another one minute. Pour in the sauce, and bring everything to a boil.

5) Season the dish with the soy sauce, garnish with the spring onions and serve immediately with the jasmine rice.

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