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Chili Chicken

Chili Chicken

with Green Bell Pepper and Basmati Cumin Rice

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Spicy food lovers move to the front of the line! The mouth-watering combination of fresh peppers, chicken, ginger and garlic will have you coming back for more!

Allergens:Mustard/MoutardeSoy/SojaWheat/BléSulphites/Sulfite
Preparation Time30 minutes
Cooking Time10 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

¾ cup

Basmati Rice

2 unit

Green Onions

6 g

Garlic

1.5 tsp

Cumin-Turmeric Spice Blend

(ContainsMustard/Moutarde)

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

200 g

Green Bell Pepper

56 g

Onion, sliced

30 g

Ginger

1 unit

Chili Pepper

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

Not included in your delivery

5 tbsp

Oil*

1

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories840 kcal
Fat40 g
Saturated Fat7 g
Carbohydrate76 g
Sugar5 g
Dietary Fiber3 g
Protein47 g
Cholesterol125 mg
Sodium440 mg
Instructions
Instructionsarrow up iconarrow up icon
1 COOK RICE
1 COOK RICE
1

In Step 5, use this heat guide to determine what spice level you prefer (dbl each measurement for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy!

Wash and dry all produce.* Peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Heat a medium pot over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then rice, half the garlic, half the ginger and 1/4 tsp spice blend (dbl for 4 ppl). Toast, stirring often, until fragrant, 1 min. Add 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high. Once boiling, reduce to medium-low. Cook, until rice is tender and liquid is absorbed, 12-14 min.

2 PREP
2 PREP
2

Meanwhile, thinly slice green onions. Core, then cut bell peppers into 1/4-inch slices. Thinly slice chili, removing seeds for less heat. (NOTE: Wear kitchen gloves when prepping chili, if desired.) On a clean cutting board, pat chicken dry with paper towel, then cut into 1/4-inch strips. Sprinkle chicken with remaining spice blend. Season with salt and pepper.

3 COOK VEGGIES
3 COOK VEGGIES
3

Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions and bell peppers. Cook, stirring occasionally, until bell peppers are tender crisp, 4-5 min. Transfer veggies to a plate and set aside. (TIP: Don't overcrowd pan; cook veggies in 2 batches for 4 ppl, using 1 tbsp oil for each batch!)

4 COOK CHICKEN
4 COOK CHICKEN
4

To the same pan, add another 1 tbsp oil (dbl for 4 ppl) then chicken. Cook, stirring occasionally, until chicken is golden and cooked through, 5-7 min (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) (TIP: Cook chicken in two batches for 4 ppl, using 1 tbsp oil for each batch!)

5 FINISH CHICKEN
5 FINISH CHICKEN
5

Meanwhile, in a small bowl, whisk together cornstarch and 3/4 cup cold water (dbl for 4 ppl). Add soy sauce, remaining garlic, remaining ginger and 1/4 tsp chili (dbl for 4 ppl). (NOTE: Reference heat guide in Start Strong.) When chicken is done, add cornstarch mixture. Cook, stirring often, until sauce is slightly thickened and chicken is coated, 1-2 min. Stir in veggies, until warmed through, 1 min.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Fluff rice with a fork and stir in half the green onions. Season with salt. Divide rice between plates. Top with chili-chicken and any sauce from the pan. Sprinkle over green onions and remaining chili, if desired.