Asian Barbecued Chicken Stir Fry

Asian Barbecued Chicken Stir Fry
Asian Barbecued Chicken Stir Fry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • RICE:

  • 2

    cups chicken stock

  • 2

    TBS canola oil

  • 1

    lime, zested and juiced

  • 1

    cup long grain rice

  • 1/4

    cup chopped chives

  • CHICKEN:

  • 1 1/2

    lbs boneless, skinless chicken breasts, diced or thinly sliced

  • 1

    chile pepper, thinly sliced

  • 1

    (1-inch) piece fresh ginger, minced or grated

  • 2

    large garlic cloves, thinly sliced or diced

  • 1

    large red bell pepper, diced or thinly sliced

  • 1/3

    cup hoisin sauce

  • 1/3

    cup orange marmalade

  • 2

    TBS tamari sauce or soy sauce

  • 1/2

    cup unsalted dry roasted peanuts

  • 1

    bunch scallions, thinly sliced

Directions

RICE: Bring 1 1/2 cups stock, 1 TBS oil, and lime zest to a boil. Add the rice, stir, reduce heat to medium-low to simmer, and cover. Cook 15 to 16 minutes, then stir in lime juice and chives. Turn off the heat and fluff the rice. Keep covered and warm. CHICKEN: Meanwhile, heat the remaining 1 TBS oil in large non-stick skillet over high heat. Add chicken and season with black pepper. Brown evenly, then remove to a plate. bTo the skillet, add chile, ginger, garlic and bell pepper; stir fry for 2 minutes. Return chicken to the pan. Stir together the hoisin, marmalade, tamari, and remaining 1/2 cup chicken stock. Add to the pan and reduce over high heat 2 to 3 minutes. Stir in peanuts and scallions. Serve chicken over the rice.

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