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Categories:
rice extra-virgin olive oil chicken red bell pepper gingerroot garlic peanut butter soy sauce chicken chili paste sesame oil water chestnuts green onion
Viewed: 41 - Published at: 9 years agoIngredients
- 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
- 12 teaspoon minced garlic (I use the stuff that comes in the jar)
- 12 cup creamy peanut butter
- 14 cup soy sauce
- 12 cup chicken stock (veggie stock works too)
- 12 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)
Method
- Start rice and begin the stir fry 10 minutes before the rice is done.
- Heat a tablespoon of oil over high heat in a large skillet.
- Add chicken and stir fry for 2-3 minutes.
- Add bell peppers and stir fry 2 minutes more.
- Remove chicken and peppers to a plate and add 2 tablespoons more oil to the pan.
- Add ginger and garlic and stir fry 15 seconds
- Add in peanut butter, soy, stock, chili paste and sesame oil and stir to combine into sauce.
- Add chestnuts and green onions and toss 1 minute.
- Add chicken and peppers back to pan and coat in sauce.
- Serve over rice.
- **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.
