- 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
- 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.