Bhutanese Chilli Chicken Stir Fry

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Enjoy Asian cuisine at home with this Bhutanese chilli chicken stir fry! This dish is full of flavour and tasty ingredients, perfect for lunch or dinner.

Black Rice Microwave Pouch – 250g

Black Rice Microwave Pouch – 250g

SunRice Black Rice is beautifully silky in texture and has a lovely vibrant colour. This rice is a nutritious and delicious wholegrain rice which is gluten free as well as a source of protein, energy and fibre. Ready in only 90 seconds, this rice type is a great as a base for a quick and easy meal base, it is perfect for using in rice salads. The SunRice microwave range delivers tasty whole grains cooked to perfection. The SunRice microwave range uses special heat technology and has no added colours, flavours or preservatives. SunRice, proudly Australian owned since 1950. Perfect for lunch or dinner. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 5 people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1⅔ cup SunRice Black Rice

  • 700 g Chicken Thigh Fillets (thickly sliced)

  • ⅔ cup Cornflour

  • 1⅔ tbsp Vegetable Oil

  • 3 tsp Sesame Oil

  • 1 Brown Onion (cut into thin wedges)

  • 3 Long Red Chillies (seeded and finely chopped)

  • 1⅔ tbsp Ginger (finely grated)

  • 3 clove Garlic (crushed)

  • 200 g Mixed Asian Mushrooms (sliced (separate enoki, if using))

  • 1 bunch Gai Lan (coarsely chopped (separate stems from leaves))

  • 2 Tomatoes (coarsely chopped)

  • cup Soy Sauce

  • 2 tbsp Water

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.


Longer Grains

Longer Grains



Hint of Sweetness

Hint of Sweetness

Photo of Bhutanese Chilli Chicken Stir Fry


  • Cook rice according to directions on pack.

  • Place chicken and cornflour in a snap lock or freezer bag and shake, to coat.

  • Heat a wok over a high heat. Add half the vegetable oil and swirl to coat. Add half the chicken and stir-fry for about 5 minutes until golden brown. Remove chicken and set aside. Repeat with remaining vegetable oil and chicken.

  • Reduce heat to medium. Add sesame oil and onions to wok. Stir-fry 1 minute or until onions begin to soften. Add chillies, ginger and garlic and stir-fry for 1 minute or until fragrant. Return chicken to wok, along with mushrooms and gai lan stems, leaving out any delicate mushrooms such as enoki. Stir-fry for 5 minutes or until mushrooms are tender and chicken is cooked through.

  • Add gai lan leaves, tomatoes, soy sauce, water and any reserved mushrooms. Stir-fry for 1-2 minutes or until gai lan has wilted.

  • Serve over rice.

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