Asian Barbecued Chicken Stir-Fry With Peanuts and R

Name: Asian Barbecued Chicken Stir-Fry With Peanuts and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ 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; ¼ cup chopped chives; 1 tablespoon canola oil or 1 tablespoon peanut oil; 1 12 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; ⅓ cup hoisin sauce; ⅓ cup orange marmalade; 2 tablespoons tamari soy sauce or 2 tablespoons low sodium soy sauce; ½ cup chicken stock; ½ cup unsalted dry roasted peanuts, chopped; 1 bunch scallion, thinly sliced on an angle; chopped cilantro, for garnish (optional)

Servings: persons

1 ½ 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
¼ cup chopped chives
1 tablespoon canola oil or 1 tablespoon peanut oil
1 12 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
⅓ cup hoisin sauce
⅓ cup orange marmalade
2 tablespoons tamari soy sauce or 2 tablespoons low sodium soy sauce
½ cup chicken stock
½ cup unsalted dry roasted peanuts, chopped
1 bunch scallion, thinly sliced on an angle
chopped cilantro, for garnish (optional)

1
Combine 1 1/2 c chicken stock, 1 tbsp oil, lime zest and rice in a rice cooker.
2
Turn on cooker.
3
When cooker stops, stir in lime juice and chives.
4
Close cooker and keep warm until ready to serve.
5
Heat oil in a large non-stick skillet.
6
Toss chicken with black pepper and fry until evenly browned.
7
Transfer to a plate.
8
Add chili, ginger, garlic and bell pepper to pan.
9
Stir fry 2 minutes.
10
Return chicken to pan.
11
Stir together hoisin, marmalade, tamari and chicken stock.
12
Pour over chicken and cook over high heat until thickened, 2-3 minutes.
13
Stir in peanuts and scallions.
14
Serve over rice, garnished with cilantro if desired.

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 ½ cups chicken stock, 1 tablespoon canola oil or 1 tablespoon peanut oil, 1 lime, zest of, 1 cup long grain rice, and more.

Yes, Asian Barbecued Chicken Stir-Fry With Peanuts and Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Barbecued Chicken Stir-Fry With Peanuts and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions