Garlic-Ginger Chicken with Green Beans, Peppers & Peanuts

By ccavaletti

Ingredients

• 4 4 4 Tbsp high temperature cooking oil (such as vegetable or peanut), divided
• 4 4 4 Tbsp high temperature cooking oil (such as vegetable or peanut), divided
• 4 4 4 Tbsp high temperature cooking oil (such as vegetable or peanut), divided
• 1-1/4 1-1/4 1-1/4 c long-grain rice
• 1-1/4 1-1/4 1-1/4 c long-grain rice
• 1-1/4 1-1/4 1-1/4 c long-grain rice
• 3 3 3 c chicken stock, divided
• 3 3 3 c chicken stock, divided
• 3 3 3 c chicken stock, divided
• 1-1/2 1-1/2 1-1/2 lb boneless, skinless chicken (white and/or dark meat), cut on an angle into bite-size pieces
• 1-1/2 1-1/2 1-1/2 lb boneless, skinless chicken (white and/or dark meat), cut on an angle into bite-size pieces
• 1-1/2 1-1/2 1-1/2 lb boneless, skinless chicken (white and/or dark meat), cut on an angle into bite-size pieces
• 2 2 2 Tbsp dry sherry or Chinese rice wine (Shaoxing wine)
• 2 2 2 Tbsp dry sherry or Chinese rice wine (Shaoxing wine)
• 2 2 2 Tbsp dry sherry or Chinese rice wine (Shaoxing wine)
• 2 2 2 Tbsp tamari
• 2 2 2 Tbsp tamari
• 2 2 2 Tbsp tamari
• 1 1 to 16 (12 to 16 oz) haricots verts (skinny green beans, cut in half on an angle
• 1 1 to 16 (12 to 16 oz) haricots verts (skinny green beans, cut in half on an angle
• 1 1 to 16 (12 to 16 oz) haricots verts (skinny green beans, cut in half on an angle
• 2 2 2 medium red bell peppers, halved, seeded, then quartered and sliced
• 2 2 2 medium red bell peppers, halved, seeded, then quartered and sliced
• 2 2 2 medium red bell peppers, halved, seeded, then quartered and sliced
• 1 1 1 large onion, quartered and thinly sliced
• 1 1 1 large onion, quartered and thinly sliced
• 1 1 1 large onion, quartered and thinly sliced
• 4 4 4 cloves garlic, sliced or chopped
• 4 4 4 cloves garlic, sliced or chopped
• 4 4 4 cloves garlic, sliced or chopped
• 1-inch 1-inch 1-inch piece of fresh ginger, peeled and grated
• 1-inch 1-inch 1-inch piece of fresh ginger, peeled and grated
• 1-inch 1-inch 1-inch piece of fresh ginger, peeled and grated
• 1/2 1/2 1/2 c hoisin sauce
• 1/2 1/2 1/2 c hoisin sauce
• 1/2 1/2 1/2 c hoisin sauce
• 1 1 1 Tbsp toasted sesame oil
• 1 1 1 Tbsp toasted sesame oil
• 1 1 1 Tbsp toasted sesame oil
• Salt and pepper
• Salt and pepper
• Salt and pepper
• 1/2 1/2 1/2 c dry-roasted peanuts, chopped
• 1/2 1/2 1/2 c dry-roasted peanuts, chopped
• 1/2 1/2 1/2 c dry-roasted peanuts, chopped
• Thinly sliced scallions, for garnish
• Thinly sliced scallions, for garnish
• Thinly sliced scallions, for garnish

Details

Servings 4

Preparation

Step 1

In a medium saucepan, heat 1 Tbsp oil, one turn of the pan, over medium. Add the rice and stir until toasted, about 2 minutes. Add 2 cups stock and bring to a boil. Reduce heat to low. Cover and cook until rice is tender, about 18 minutes. Fluff with a fork.

Meanwhile, in a wok or large nonstick skillet, heat 2 Tbsp oil, two turns of the pan, over high.

Add the chicken. Cook, stirring often, until browned evenly all over, about 5 minutes.

Add the sherry and tamar. Cook, tossing often, until the liquid evaporates, another minute or so. Transfer chicken to a plate.

Add the remaining 1 Tbsp oil to the pan. Add the haricots verts, pepper, and onion. Toss until the vegetables start to soften, about 3 minutes.

Add the garlic and ginger. Toss until fragrant, a minute more.

Add the hoisin sauce, sesame oil and remaining 1 c stock. Cook until the liquid reduces to a sauce, about 2 minutes.

Add the chicken; season with salt and pepper. Top with the peanuts and scallions. Serve with rice.

** I doubled this recipe and the skillet was too small - I had to use the big stock pot.

From Everyday with Rachael Ray