Ingredients
Scale
- 500g chicken breast
- 2 tbsp soy sauce
- 1 tbsp chili paste
- 2 tbsp vegetable oil
- 2 cloves garlic
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- 2 cups jasmine or basmati rice
- 4 cups water
- Pinch of salt
Instructions
- Rinse rice under cold water until clear, then cook in boiling salted water until fluffy.
- Marinate chicken with soy sauce and chili paste for at least 10 minutes.
- Heat oil in a wok; stir-fry garlic and onion until fragrant.
- Add marinated chicken and cook until golden brown.
- Toss in sliced bell peppers, stir-fry until tender-crisp, then add any remaining sauce and thicken with cornstarch slurry.
- Serve hot over steamed rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg