Asian Barbecued Chicken Stir-Fry With Peanuts and Rice |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Adapted from a Rachael Ray recipe, episode Takeout Fakeout. Ingredients:
1 1/2 cups chicken stock |
1 tablespoon canola oil or 1 tablespoon peanut oil |
1 lime, zest of |
1 cup long grain rice |
1 lime, juice of |
1/4 cup chopped chives |
1 tablespoon canola oil or 1 tablespoon peanut oil |
1 1/2 lbs boneless skinless chicken thighs, diced |
fresh ground black pepper |
1 red chili pepper, seeded and thinly sliced |
1 inch fresh ginger, grated or finely minced |
2 large garlic cloves, thinly sliced or grated |
1 large red bell pepper, seeded and diced |
1/3 cup hoisin sauce |
1/3 cup orange marmalade |
2 tablespoons tamari soy sauce or 2 tablespoons low sodium soy sauce |
1/2 cup chicken stock |
1/2 cup unsalted dry roasted peanuts, chopped |
1 bunch scallion, thinly sliced on an angle |
chopped cilantro, for garnish (optional) |
Directions:
1. Combine 1 1/2 c chicken stock, 1 tbsp oil, lime zest and rice in a rice cooker. Turn on cooker. When cooker stops, stir in lime juice and chives. Close cooker and keep warm until ready to serve.
2. Heat oil in a large non-stick skillet. Toss chicken with black pepper and fry until evenly browned. Transfer to a plate.
3. Add chili, ginger, garlic and bell pepper to pan. Stir fry 2 minutes. Return chicken to pan.
4. Stir together hoisin, marmalade, tamari and chicken stock. Pour over chicken and cook over high heat until thickened, 2-3 minutes. Stir in peanuts and scallions. Serve over rice, garnished with cilantro if desired.
|
|