1. Cook whole-grain red rice according to package directions in unsalted water. 2. Cut the chicken into 2.5 cm (1") cubes and toss with cornstarch making sure all pieces are totally coated. If not, add a bit more cornstarch. 3. Heat the canola/vegetable oil over medium heat in a non-stick wok or skillet. Cook chicken until pieces are browned on both sides and slightly crispy. Remove with a slotted spoon and set aside. 4. Add 15 ml of sesame oil, sliced onions, minced garlic and ginger and stir-fry for 2 minutes. Add chopped peppers and sliced tomato wedges and cook another 2 minutes. Return chicken to pan and heat through. Season with soy sauce. 5. Serve over cooked red rice on a heated serving platter. ---------------------------------------------------------------------------
Nutrition
Ingredients
