Asian Barbecued Chicken Stir-Fry With Peanuts and Rice Recipe

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.

No additional tips available.

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

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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.

Asian Barbecued Chicken Stir-Fry With Peanuts and Rice

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