Spicy Take out Chicken Recipe

Name: Spicy Take out Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice; 3 tablespoons extra virgin olive oil; 1 12 lbs boneless chicken thighs, bite-sized pieces; 1 red bell pepper, diced; 1 inch gingerroot, minced; ½ teaspoon minced garlic (I use the stuff that comes in the jar); ½ cup creamy peanut butter; ¼ cup soy sauce; ½ cup chicken stock (veggie stock works too); ½ tablespoon chili paste (more or less to taste); 2 teaspoons toasted sesame oil; 1 (8 ounce) can sliced water chestnuts, drained; 1 bunch green onion, sliced on diagonal half inch pieces (greens and whites)

Servings: persons

1 cup rice
3 tablespoons extra virgin olive oil
1 12 lbs boneless chicken thighs, bite-sized pieces
1 red bell pepper, diced
1 inch gingerroot, minced
½ teaspoon minced garlic (I use the stuff that comes in the jar)
½ cup creamy peanut butter
¼ cup soy sauce
½ cup chicken stock (veggie stock works too)
½ tablespoon chili paste (more or less to taste)
2 teaspoons toasted sesame oil
1 (8 ounce) can sliced water chestnuts, drained
1 bunch green onion, sliced on diagonal half inch pieces (greens and whites)

1
Start rice and begin the stir fry 10 minutes before the rice is done.
2
Heat a tablespoon of oil over high heat in a large skillet.
3
Add chicken and stir fry for 2-3 minutes.
4
Add bell peppers and stir fry 2 minutes more.
5
Remove chicken and peppers to a plate and add 2 tablespoons more oil to the pan.
6
Add ginger and garlic and stir fry 15 seconds
7
Add in peanut butter, soy, stock, chili paste and sesame oil and stir to combine into sauce.
8
Add chestnuts and green onions and toss 1 minute.
9
Add chicken and peppers back to pan and coat in sauce.
10
Serve over rice.
11
**TIP** I have found that it helps if you have all of the ingredients prepared and ready to go before you start.
12
This goes extremely fast.
13
I put the peanut butter, soy, stock, chili paste and sesame oil all together in a bowl that I can just dump in at the right time.

605

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 1 cup rice, 3 tablespoons extra virgin olive oil, 1 12 lbs boneless chicken thighs, bite-sized pieces, 1 red bell pepper, diced, and more.

Yes, Spicy Take out Chicken 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!

Spicy Take out Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions