Chili Chicken Rice

Name: Chili Chicken Rice
Cuisine: singapore
Ingredients: 300 g Chicken breast, boneless and skinless; 200 g Rice; 1 tsp Red chili flakes; 2 cloves Garlic, minced; 1/2 medium Onion, finely chopped; 1 tbsp Tomato paste; 2 tbsp Soy sauce; 2 tbsp Vegetable oil; 1 cup Water

A recipe from singapore.

🇸🇬 singaporeSpicyKid Friendly

Nutrition (per serving)

520Calories

28 gProtein

70 gCarbs

14 gFat

4 gSugar

1150 mgSalt

Ingredients

300 g Chicken breast, boneless and skinless
200 g Rice
1 tsp Red chili flakes
2 cloves Garlic, minced
1/2 medium Onion, finely chopped
1 tbsp Tomato paste
2 tbsp Soy sauce
2 tbsp Vegetable oil
1 cup Water

Method

Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute, then add the minced garlic and chopped onion, sautéing until the onion becomes translucent and golden-brown, about 4–5 minutes.
Add the diced chicken breast to the skillet, stirring to coat with oil and aromatics, and cook until the chicken is no longer pink on the outside, about 6–7 minutes, turning occasionally for even browning.
Stir in the red chili flakes and tomato paste, cooking for 1 minute until fragrant, then pour in 1 cup of water and 2 tbsp of soy sauce, bringing the mixture to a gentle boil.
Reduce the heat to low, cover the skillet, and let the chicken simmer in the sauce for 12–15 minutes, or until the chicken is fully cooked and tender.
While the chicken simmers, cook 200 g of rice according to package instructions, fluffing with a fork once done.
When the chicken is ready, serve the spicy chicken over the cooked rice, garnishing with chopped spring onions or cilantro if desired, and enjoy the comforting yet fiery flavor.