Spicy Ginger Chicken and Rice Casserole

Name: Spicy Ginger Chicken and Rice Casserole
Yield: 2 servings
Cuisine: Asian
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 ½ 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; ¾ cup unsweetened pineapple juice; 2 teaspoons reduced-sodium soy sauce; ⅛ teaspoon salt; 2 tablespoons scallions

By Marian Burros

Published May 3, 1994

Total Time: 25 minutes
Rating: 4(99)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; 'Casserole' Cooked on Top of a Stove

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:2 servings

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 ½ 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
¾ cup unsweetened pineapple juice
2 teaspoons reduced-sodium soy sauce
⅛ teaspoon salt
2 tablespoons scallions

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.
Step 3
Add oil to pan. Reduce heat to medium, and add chicken; brown on both sides.
Step 4
Mince garlic; wash, trim and seed whole red pepper, and cut into julienned strips. Add garlic and pepper to chicken, and continue cooking.
Step 5
Wash, trim and cut bok choy crosswise into narrow strips, and cut in half; add to pan, and cover. Cook over low heat.
Step 6
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.
Step 7
Wash, trim and slice scallions.
Step 8
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.