SPICY GINGER CHICKEN AND RICE CASSEROLE

Spicy Ginger Chicken and Rice Casserole image

Provided by Marian Burros

Categories dinner, casseroles, one pot, main course

Time 25m

Yield 2 servings

Number Of Ingredients 14

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Ingredients

1 cup long grain rice
8 ounces skinless, boneless chicken breast
1 teaspoon canola oil
2 large cloves garlic
8 ounces whole red pepper or 7 ounces ready-cut julienned red pepper (1 1/2 cups)
3 stalks bok choy
2 tablespoons fresh or frozen ginger
2 to 3 teaspoons hot chili paste (with or without garlic)
2 tablespoons rice vinegar
2 tablespoons sweet sake or dry sherry
3/4 cup unsweetened pineapple juice
2 teaspoons reduced-sodium soy sauce
1/8 teaspoon salt
2 tablespoons scallions

Steps:

Combine rice with 2 cups of water and bring to boil. Reduce heat, and cook until rice is tender and liquid has been absorbed, 17 minutes total.
While the rice is cooking, wash, dry and cut chicken into narrow strips; heat nonstick pan large enough to hold all the ingredients over high heat.
Add oil to pan. Reduce heat to medium, and add chicken; brown on both sides.
Mince garlic; wash, trim and seed whole red pepper, and cut into julienned strips. Add garlic and pepper to chicken, and continue cooking.
Wash, trim and cut bok choy crosswise into narrow strips, and cut in half; add to pan, and cover. Cook over low heat.
Grate ginger coarsely, and add to pan with chili paste, vinegar, sake or sherry, pineapple juice and soy sauce. Continue cooking until vegetables are crisp but tender.
Wash, trim and slice scallions.
When rice is cooked, stir it into the chicken and vegetables, and mix well. Season with salt, and cook a minute or two. Serve sprinkled with scallions.

Nutrition Facts : @context http, Calories 732, UnsaturatedFat 10 grams, Carbohydrate 108 grams, Fat 15 grams, Fiber 8 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 425 milligrams, Sugar 20 grams, TransFat 0 grams