This colorful and impressive dish always looks more complicated than it really is. The key is the order in which the ingredients are added to the pan, making sure to mix well at each stage. The result is perfect: a flavorful combination of chicken thighs and seasoned rice.
Ingredients:
500g ground chicken thighs
2 tbsp soy sauce
1 tbsp freshly grated ginger
1 1/2 cups basmati rice
450ml boiling water
2 red bell peppers, diced
About 5 tbsp sesame oil or canola oil
2 green onions, thinly sliced
1/3 cup roasted cashews, coarsely chopped
For the sauce:
1/4 cup soy sauce
3 tbsp brown sugar
3 tbsp honey or silan
1 tbsp vinegar
2 tbsp lemon juice
3-4 tbsp sweet chili sauce
Instructions:
1. In a bowl, combine the ground chicken thighs with 1 tbsp soy sauce and the ginger. Mix well.
2. In a medium pot, sauté the rice with 1 tbsp oil for about a minute. Add the boiling water and 1 tsp of salt. Cover and cook over low heat for 20 minutes, then remove from heat and let it cool at room temperature.
3. In a separate bowl, mix all the sauce ingredients well and set aside.
4. Heat 2 tbsp oil in a large skillet or wok. Fry the chicken until golden, about 5 minutes.
5. Add the diced bell peppers and stir-fry for another 2 minutes. Add 1 more tbsp of oil and the rice. Stir-fry for another 2 minutes. Add the sauce and mix thoroughly for 2-3 minutes. Finally, stir in the green onions and cashews and serve.
Tip: This dish can also be made with ground chicken.
Michal Levy Alchalel, in collaboration with Sugat