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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is my favorite thing to make! It is a Rachel Ray recipe that I have changed up a tiny bit to suit my tastes. I make it at least once a month, and my family never gets tired of it. And it is so pretty when it is done. Ingredients:
1 cup rice |
3 tablespoons extra virgin olive oil |
1 1/2 lbs boneless chicken thighs, bite-sized pieces |
1 red bell pepper, diced |
1 inch gingerroot, minced |
1/2 teaspoon minced garlic (i use the stuff that comes in the jar) |
1/2 cup creamy peanut butter |
1/4 cup soy sauce |
1/2 cup chicken stock (veggie stock works too) |
1/2 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) |
Directions:
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. This goes extremely fast. 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.
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