Ingredients
- 1 cup brown or white rice, prepared according to package directions
- 3 tablespoons vegetable or other high-temperature cooking oil, divided
- 1 1/2 pounds boneless, skinless chicken thighs, diced into small, bite-size pieces
- 1 red bell pepper, diced into 1/2-inch pieces
- Salt and pepper
- 1 1-inch piece of ginger root, grated or minced
- 4 cloves garlic, finely chopped
- 1/4 cup creamy peanut butter or reduced sugar creamy peanut butter
- 1/4 cup Tamari (dark soy sauce) or reduced sodium soy sauce
- 1/2 cup chicken stock
- 1 tablespoon chili paste
- 2 teaspoons toasted sesame oil
- 1 can sliced water chestnuts (8 ounces), drained
- 1 bunch scallions, whites and greens chopped on angle into 1-inch pieces
- 1 cup unsalted, dry roasted peanuts
Directions
- Start the brown or white rice. 10 minutes before it’s done, begin your stir fry.
- Heat a tablespoon of vegetable oil over high heat in a large skillet. Add the chicken and stir fry for 2-3 minutes, then add the bell pepper and stir fry for 2 minutes more. Remove the chicken and pepper to a plate and add 2 tablespoons more oil to the pan. Add the ginger and garlic and stir fry for 15 seconds, then add in the peanut butter, soy sauce, chicken stock, chili paste and sesame oil and stir to combine into a sauce. Add the water chestnuts and scallions and toss for 1 minute, then add the chicken and peppers back to the pan with the peanuts and turn to coat in the sauce. Serve over the rice.