Asian Chicken Chili

Serves: 8-10

Source: The Best of HeartSmart Cooking by Bonnie Stern

Serves: 8-10
Source: The Best of HeartSmart Cooking by Bonnie Stern

Ingredients:

  • 1 tbsp vegetable oil
  • 2 tbsp finely chopped ginger root
  • 6 green onions, chopped
  • 3 cloves garlic, finely chopped
  • 2 sweet red peppers, seeded and diced
  • 2 tsp hot Asian chili paste, or to taste
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 28-oz can plum tomatoes, drained and pureed
  • 2 19-oz cans red kidney beans, rinsed and drained
  • 2 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tsp dark sesame oil
  • 1/2 cup chopped fresh cilantro or parsley

Instructions:

  1. Heat vegetable oil in a large, deep non-stick skillet or wok on medium heat. Add ginger, green onions and garlic and cook gently for 30 seconds, or until fragrant. Add red peppers and chili paste and cook for a few minutes.
  2. Pat chicken dry and add chicken to skillet. Cook, stirring constantly, for about 5 minutes, until chicken pieces are white on outside.
  3. Add tomatoes and bring to a boil. Reduce heat and simmer gently for 30 minutes, or until mixture is quite thick and almost all juices have evaporated.
  4. Stir in beans, soy sauce and rice wine. Cook for 10 minutes.
  5. Stir in sesame oil and cilantro. Taste and adjust seasonings if necessary.