Asian Stir FryCuisine: Meat Category: Poultry Servings: 4 Ingredients:Rice:2 cups chicken stock 2 tbl canola or peanut oil 1 lime, zested and juiced 1 cup long grain rice 1/4 cup chopped chives Chicken: 1 1/2 lbs boneless, skinless chicken thighs or tenders, diced or thinly sliced Freshly ground black pepper 1 chile pepper, thinly sliced 1 (1-inch) piece fresh ginger, grated or minced 2 large cloves garlic, thinly sliced or grated 1 large red bell pepper, seeded and thinly sliced or diced 1/3 cup hoisin sauce 1/3 cup orange marmalade 2 tbs tamari sauce or low-sodium soy sauce 1/2 cup unsalted dry roasted peanuts 1 bunch scallions, thinly sliced on an angle Chopped cilantro, for garnish, optional Instructions:For the rice: Bring stock, 1 tbl oil, and lime zest to a boil. Add the rice, stir, reduce heat to medium-low to simmer, and cover. Cook 16-18 minutes, and then stir in the lime juice and chives. Turn off the heat and fluff the rice. Keep covered and warm on the stove until ready to serve. For the chicken: Meanwhile, heat the remaining 1 tb oil in a large non-stick skillet over high heat. When the oil smokes, add the chicken and season with black pepper. Brown evenly, and then remove to a plate. To the skillet, add chile, ginger, garlic, and red bell pepper and stir fry for 2 minutes. Return the chicken to the pan. Stir together the hoisin, marmalade, tamari and remaining 1/2 cup chicken stock.Taste and adjust. May need a little honey or molasses. Add to the pan and reduce over high heat for 2 to 3 minutes. Stir in the peanuts and scallions. Turn off the heat. Serve the chicken over rice in shallow bowls and garnish with cilantro, if desired.Click Here To Return To The Recipe List This Page Generated By: |