Asian Barbecued Chicken Stir-fry With Peanuts And Rice

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.