Garlic Pepper Chicken With Jasmine Rice Recipe

About this recipe

A flavorful and aromatic dish featuring tender chicken infused with garlic and black pepper, served alongside fragrant jasmine rice. Perfect for a quick, satisfying lunch.

Ingredients

• 100 g Garlic
• 500 g Chicken Whole
• 125 g Honey Roasted Peanuts
• 750 g Patanjali Rice Bran Oil
• - Amul Butter
• 100 g Tamarind
• 50 g Black Pepper
• - Cofresh Whole Green Chilli 350g
• - Schwartz Coriander Leaf Jar
• 1 Bunch Bunch Of Bananas 1kg
• - Jalpur Sago Seeds Medium
• 100G Ginni'S Dry Roasted Peanuts 100g
• 100G East End Cumin Whole Seeds
• 450G Onken Natural Set Yogurt
• 1 L Ktc Sunflower Oil
• 750 G Top-Op Table Salt Drums

Instructions

1. 1. Rinse the jasmine rice under cold water until the water runs clear, then soak for 10 minutes.
2. 2. Cook the jasmine rice with 300 ml of water in a pot or rice cooker until fluffy and tender.
3. 3. While rice cooks, slice the chicken thighs into bite-sized pieces and marinate with 15 ml soy sauce, 1 tsp black pepper, and cornstarch.
4. 4. Mince the garlic finely and chop the red chilies and spring onions into small pieces for garnish.
5. 5. Heat vegetable oil in a large pan or wok over medium-high heat and add the minced garlic, stirring until fragrant.
6. 6. Add the marinated chicken to the pan and stir-fry for 6–8 minutes until cooked through and slightly golden.
7. 7. Pour the remaining soy sauce and sprinkle 1 tsp of black pepper over the chicken, stirring to coat evenly.
8. 8. Add sesame oil for a rich aroma and toss well in the pan before removing from heat.
9. 9. Plate the cooked jasmine rice and top it with the garlic pepper chicken.
10. 10. Garnish with chopped spring onions and red chilies for a fresh and spicy finish.