Photo: Asian Barbecued Chicken Stir Fry with Peanuts and Rice Recipe
Ingredients
Rice:
- 2 cups chicken stock
- 2 tablespoons canola or peanut oil
- 1 lime, zested and juiced
- 1 cup long grain rice
- 1/4 cup chopped chives
Ingredients
Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs or tenders, diced or thinly sliced
- Freshly ground black pepper
- 1 chile pepper, thinly sliced
- 1 (1-inch) piece fresh ginger, grated or minced
- 2 large cloves garlic, thinly sliced or grated
- 1 large red bell pepper, seeded and thinly sliced or diced
- 1/3 cup hoisin sauce
- 1/3 cup orange marmalade
- 2 tablespoons tamari sauce or low-sodium soy sauce
- 1/2 cup unsalted dry roasted peanuts
- 1 bunch scallions, thinly sliced on an angle
- Chopped cilantro, for garnish, optional
For the rice: Bring 1 1/2 cups stock, 1 tablespoon oil, and lime zest to a boil. Add the rice, stir, reduce heat to medium-low to simmer, and cover. Cook 15 to 16 minutes, and then stir in the lime juice and chives. Turn off the heat and fluff the rice. Keep covered and warm on the stove until ready to serve.
For the chicken: Meanwhile, heat the remaining 1 tablespoon oil in a large non-stick skillet over high heat. When the oil smokes, add the chicken and season with black pepper. Brown evenly, and then remove to a plate. To the skillet, add chile, ginger, garlic, and red bell pepper and stir fry for 2 minutes. Return the chicken to the pan. Stir together the hoisin, marmalade, tamari and remaining 1/2 cup chicken stock. Add to the pan and reduce over high heat for 2 to 3 minutes. Stir in the peanuts and scallions. Turn off the heat.
Serve the chicken over rice in shallow bowls and garnish with cilantro, if desired.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By hmvusn_12237643
Arlington, 86
on March 04, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Tasted great, little tweaks with sriacha and more veggies in stir fry but tasty recipe. We also used noodles instead of the rice and worked well.
By Catringa
on July 18, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
LOVED. IT. we are searching for new flavors here in the house...tired of the same 'ol thing. This hits the spot! My kids loved it too! Actually ate the veggies in it! I added cubed up zucchini to add some greens and I am glad I did. The only reason why I didn't give it five stars was because it definitely took more than 30 minutes : But with experience maybe it would go a little faster! I highly recommend this! It's worth all the cutting up! thanks RR!
By nmccutcheon_128...
Washington
on June 20, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was very tasty. As another commenter pointed out, adding a large onion, as Rachael did on TV, pumps up the flavor.
We thought the rice was perhaps the best part. Such a change from bland white rice, without adding a lot of fat and calorie. The meat is so flavorful, the brightness of the rice was not absolutely required here. But I'll use this rice by itself as a side dish in the future. I also made it once without the peanuts (was out of them. It was still good, although the peanuts give a nice crunch.
Read all 7 reviews