Asian Barbecued Chicken Stir Fry

By gina62_cooks

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

Details

Servings 4

Preparation

Step 1

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.