1 pound skinless, boneless chicken breast (chopped bite size)
2 cloves garlic (minced)
1 thumb size ginger (peeled and finely chopped)
1 medium onion (finely chopped)
1 small red bell pepper (cored, seeded and finely chopped)
1 small zucchini (diced)
1/2 cup long grain rice
In a bowl, whisk in sesame oil, chicken broth, soy sauce and set aside.
In a large deep skillet over medium high heat, add 1 tbsp grapeseed oil and chicken and cook for a few minutes until chicken is cooked through. Season with salt and pepper, transfer to a plate and set aside.
In the same deep skillet, add remaining 1 tbsp grapeseed oil, garlic, ginger and onions and cook for 2-3 minutes, until onions are translucent.
Add rice and stir constantly for 1 minute. Add broth mix and stir well. Lower heat to a simmer, cover and cook for 12 minutes. Stir every 4 minutes to prevent rice from burning.
Add bell peppers, zucchini, chicken and 1 tbsp water. Stir well, bring to boil, lower heat to a simmer and cover. Cook for another 6-8 minutes, or until rice is cooked through.
Add chile paste and season with salt and pepper. Stir well and serve immediately.