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.
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.