Chicken Stir Fry With Peanuts And Rice Recipe

Name: Chicken Stir Fry With Peanuts And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; Rice:; 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; Ingredients; Chicken:; 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

Servings: persons

Ingredients
Rice:
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
Ingredients
Chicken:
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

1
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.
2
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.
3
Serve the chicken over rice in shallow bowls and garnish with cilantro, if desired.

942

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: Ingredients, Rice:, 2 cups chicken stock, 2 tablespoons canola or peanut oil, and more.

Yes, 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!

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