Hot and Spicy Chicken with Rice
Fresh ginger has an alluring sweet and spicyscent that can whet an appetite. It’s worth taking a minute to grate the knobbyroot rather than substituting ground ginger. Use a hand-held vegetable graterand grate the ginger onto a plate. After you feel confident about measuringginger by looking at it, you can grate ginger directly into the dishes thatyou’re cooking.
Ingredients
- 1 tablespoon vegetable oil
- 1 small red bell pepper cored, seeded, and diced
- 1 small red onion diced
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon grated fresh gingerroot
- 2 cups diced cooked chicken
- 1 cup parboiled or regular long-grain rice
- 2 cups chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup finely chopped scallion
- 1 tablespoon Thai fish sauce nam pla, or 1 tablespoon reduced-sodium soy sauce
- Juice of 1 lime about 2 tablespoons
Instructions
- Heat the vegetable oil in a large sauté pan.
- Add the bell pepper, onion, red pepper flakes, and gingerroot and sauté 2 minutes.
- Add the chicken, rice, broth, salt, and pepper and stir.
- Bring the mixture to a boil.
- Reduce the heat to low, cover and simmer 18 minutes, or until the rice is tender and the liquid is absorbed.
- Add the scallion, fish sauce, and lime juice and stir in.
- Serve immediately.