Seriously…have you guys tried whole grain basmati?
Regular basmati used to be our favorite, but now that we’ve tried the whole grain version I don’t think we’ll be going back anytime soon. Toothsome, nutty, deliciously loose when cooked. Absolutely perfect. Pair that with a spur of the moment stirfry invention and we’re in bid-nass! Alvaro and I have decided to try to go healthier this year–and neither one of us is willing to sacrifice taste in the name of muffin top removal, so that leaves me floundering for new ideas in the kitchen…I want to be able to make the same great dishes, just “skinnier” versions, and for that, well, I guess we’ll just have to wing it for a while. Like with this dish.
This was so quick and easy to make, you guys…seriously, only about 30 minutes start to finish, including chopping time and rice cooking time. We loved the crunch of the veggies, and the delicious combo of the sweet chili garlic sauce and the toasted sesame seeds. Paired with the whole grain basmati, well it was really really good. But don’t take my word for it! Give it a try! I guarantee it’s better than take-out. I’m going to make it again this week with lean beef. I’ll letcha know how it goes.
1-2 tablespoons sunflower oil
4 cloves garlic, minced
1 knob of ginger (about a tablespoon or so when minced)
1 pound (400 grams) chicken, thinly sliced
1/4 of a cabbage, thinly sliced
1/2 red pepper, roughly diced
1/2 green pepper, roughly diced
1 yellow pepper, roughly diced
1 red onion, sliced julienne
thai bird’s eye chilies to taste, chopped
2 bunches scallions, chopped
1/3 cup soy sauce
2/3 cup of sweet chili garlic sauce (about)
cracked black pepper to taste
1/2 cup toasted sesame seeds
a good sprinkling of sesame oil (a little goes a long way)
***you can add or subtract veggies according to your tastes
4 cups cooked whole grain basmati rice
Heat your wok over high heat, and when it’s good and hot, add in the oil and swirl it around.
Add the garlic and ginger and give it a good stir–it should only take a couple of seconds for it to brown up.
Add in the chicken and stir it around until cooked through and beginning to brown (the thinner the slice, the faster it cooks).
Now, you can remove the chicken to a plate and keep warm, or just push it all to one side like I did (fewer dishes!).
Add the veggies (except the scallions) and give them a good stir, just until they’re crisp/tender—this should only take about 5 minutes.
Add remaining ingredients and toss it all around.
If you like, you can thicken the sauce with a little toasted rice powder or cornstarch.
Serve over rice.
Look at that mess o’ stirfry! Yum!