Spicy Chicken Fried Rice with Peanuts

By swells

Ingredients

• 1/4 c. less-sodium soy suace
• 1 T. dark brown sugar
• 1 t. dark sesame oil
• 3/4 t. crushed red pepper
• 2 T. canola oil
• 2 c. diced red bell pepper (about 2)
• 1 c. diced onion
• 1/4 c. thinly sliced green onions
• 2 T. minced peeled fresh ginger
• 2 large garlic cloves, minced
• 5 c. cold cooked brown rice
• 2 c. diced cooked chicken (about 1 lb)
• 1 (8-ounce) can sliced water chestnuts, drained and chopped
• 1/3 c. chopped, unsalted, dry-roasted peanuts

Details

Servings 5
Adapted from community.cookinglight.com

Preparation

Step 1

1. Combine the first 4 ingredients in a small bowl, stir well with a whisk.

2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, and 2 T. green onions to pan; stir-fry for 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.
__________________