This is a colorful and impressive dish that, as always, looks much more complicated than it really is.
The only important thing is the order of adding ingredients to the pan and stirring well each time. The perfect result contains both chicken thighs and wonderfully seasoned rice.
Ingredients:
500 grams ground chicken thighs
2 tablespoons soy sauce
1 tablespoon fresh grated ginger
1 1/2 cups basmati rice
450 mL boiling water
2 red bell peppers, diced
1 red bell pepper, diced
About 5 tablespoons 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 tablespoons brown sugar
3 tablespoons honey or silan
1 tablespoon vinegar
2 tablespoons lemon juice
3–4 tablespoons sweet chili sauce
Instructions:
1. In a bowl, mix the ground chicken with 1 tablespoon soy sauce and the ginger.
2. In a medium pot, fry the rice with the oil for about a minute. Add boiling water and 1 teaspoon salt, cook covered on low heat for 20 minutes, then remove from heat. Let cool to room temperature.
3. In a medium bowl, mix the sauce ingredients well. Set aside.
4. Heat 2 tablespoons oil in a large pan or wok and fry the chicken until golden, about 5 minutes.
5. Add the peppers and fry for another 2 minutes. Add another tablespoon of oil and the rice. Stir-fry for 2 minutes.
6. Add the sauce and mix well for 2–3 minutes. Add green onions and cashews and serve.
* You can also make this dish with ground chicken.
Michal Levi Elhalal, in collaboration with Sugat