Asian Barbecued Chicken Stir Fry with Peanuts and Rice
Textures abound in this Asian chicken and rice dish with peanuts, peppers and rice. Begin the meal with Lemongrass and Ginger Egg Drop Soup with Rainbow Chard.
- 2 cups chicken stock, divided
- 2 tablespoons canola or peanut oil, divided
- 1 lime, zested and juiced, divided
- 1 cup long grain rice
- 1/4 cup chives, chopped
- 1 1/2 pounds boneless, skinless chicken thighs or tenders, diced or thinly sliced
- Freshly ground black pepper
- 1 chili pepper, thinly sliced
- 1 1-inch piece of 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 (dark soy 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)
Bring 1 1/2 cups stock, 1 tablespoon oil and the lime zest to a boil. Add the rice and stir, then reduce the heat to medium-low to simmer and cover. Cook for 15-16 minutes, 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.
Meanwhile, for the chicken, heat the remaining 1 tablespoon oil in a large nonstick skillet over high heat. When the oil smokes, add the chicken and season with black pepper. Brown evenly, then remove to a plate. To the skillet, add the chili pepper, 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 the remaining 1/2 cup chicken stock. Add to the pan and reduce over high heat for 2-3 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.