- 12 ounces jasmine or basmati rice, washed until the water runs clear (We used brown rice because we love it so much!)
- 2 cups boiling water
- 4 cloves garlic, crushed and finely chopped
- 2 tomatoes, sliced
- 1 (1-inch) piece fresh ginger, peeled, sliced and finely chopped
- 1 medium red chile, seeded and finely chopped
- 1/2 red pepper, seeded and sliced into strips
- 5 tablespoons water
- 2 tablespoons tomato ketchup
- 1 teaspoon light brown sugar
- 1 tablespoon groundnut oil (peanut)
- 9 ounces skinless chicken breasts, sliced
- 1 zucchini, sliced into strips
- 1/2 red bell pepper, seeded and sliced into strips
- 2 tablespoons light soy sauce
- 2 large spring onions (green), sliced lengthwise
Place the rice in a heavy-bottomed saucepan, and add the boiling water. Bring the mixture to a boil, and then cover it with a tight-fitting lid, and reduce the heat to low. Cook for 15 to 20 minutes.
Uncover the pan, and remove it from the heat. Fluff up the rice grains with a fork, and serve immediately.
For the sauce:
In a blender, puree the garlic, tomatoes, ginger, chopped chile, red pepper, water, ketchup, and brown sugar.
For the chicken:
Heat a wok over a high heat, and add the groundnut oil. Add the chicken to the hot pan, and stir-fry for 2 to 3 minutes, or until the pieces start to turn brown. Add the zucchini, and red peppers and stir-fry together for another 1 minute. Pour in the sauce, and bring everything to a boil.
Season the dish with the soy sauce and garnish with the spring onions, and serve immediately with the jasmine rice.