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Categories:
chicken fresh ginger rice vinegar ground coriander ground cumin ground cardamom garlic ground cinnamon ground cloves garlic canola oil onion red bell pepper yellow bell pepper chicken broth salt cornstarch water cilantro brown rice
Viewed: 29 - Published at: 7 months agoIngredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 tablespoons minced fresh ginger
- 1/4 cup rice vinegar
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground cardamom
- 2 teaspoons chili paste with garlic
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 6 garlic cloves, minced
- 1 tablespoon canola oil
- 1 cup diced onion
- 1 diced red bell pepper
- 1 diced yellow bell pepper
- 1/2 cup fat-free, less-sodium chicken broth
- 3/4 teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 cup chopped cilantro
- 4 cups cooked brown rice
Method
- Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.
- Heat oil in a large skillet over medium-high heat. Add onion; saute 4 minutes. Add chicken mixture and bell peppers; saute 5 minutes or until chicken is thoroughly browned on all sides. Add broth and salt; simmer, uncovered, 15 minutes or until chicken is done. Combine cornstarch and water in a small bowl; stir well. Add cornstarch mixture to chicken mixture; simmer 2 minutes or until sauce thickens. Stir in cilantro. Serve over rice.
