Asian Barbecued Chicken Stir-Fry With Peanuts and Rice

Total Time
35mins
Prep 10 mins
Cook 25 mins

Adapted from a Rachael Ray recipe, episode "Takeout Fakeout." http://bit.ly/Oa5Qaj

Ingredients Nutrition

Directions

  1. Combine 1 1/2 c chicken stock, 1 tbsp oil, lime zest and rice in a rice cooker. Turn on cooker. When cooker stops, stir in lime juice and chives. Close cooker and keep warm until ready to serve.
  2. Heat oil in a large non-stick skillet. Toss chicken with black pepper and fry until evenly browned. Transfer to a plate.
  3. Add chili, ginger, garlic and bell pepper to pan. Stir fry 2 minutes. Return chicken to pan.
  4. Stir together hoisin, marmalade, tamari and chicken stock. Pour over chicken and cook over high heat until thickened, 2-3 minutes. Stir in peanuts and scallions. Serve over rice, garnished with cilantro if desired.