- 1 1/2 cups brown rice, cooked according to package directions
- 2 tablespoons high-temperature cooking oil, such as peanut or canola oil, divided
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size chunks
- Salt and coarse black pepper
- 2 sweet bell peppers, seeded and cubed into bite-size pieces
- 1 onion or 2 large shallots, sliced
- 1 1-inch piece fresh ginger root, grated or minced
- 3-4 cloves garlic, finely chopped
- 1 1/2 teaspoons five-spice powder (half a palmful)
- 3 tablespoons dry sherry
- 2 tablespoons honey or agave syrup
- 1/4 cup Tamari (dark soy sauce)
- 3/4 cup chicken stock
- 1 rounded tablespoon cornstarch
- 1/4 cup chives, chopped
- Start the rice. When it’s about mid-way through its cooking time, start the chicken.
- Heat about 1 tablespoon of oil over high heat in nonstick skillet and add the chicken, seasoned with a little salt and lots of black pepper. Stir fry the chicken until browned and remove to a plate.
- Add another tablespoon of oil and allow it to heat until it ripples and begins to smoke. Add the peppers and onion or shallots and stir fry for 2 minutes. Add the ginger, garlic and five-spice powder and season the vegetables with a little more black pepper. Add the sherry and shake the pan for 30 seconds, then add the honey or agave, Tamari (eyeball it) and the chicken stock. Stir the cornstarch into a little water to dissolve, then add it to the sauce and thicken for 1 minute. Slide the chicken back in and heat through for a minute more.
- Serve the chicken with rice and garnish with chives.