Recipe by CaliforniaJan
From Cooking Light. It isn't too spicy as written, but you can always make adjustments by using less crushed red pepper to suit your tastes. If you want to shave time off the prep, use the boil-in-bag brown rice available at many stores.
- 1⁄4 cup less-sodium soy sauce
- 1 tablespoon dark brown sugar
- 1 teaspoon dark sesame oil
- 3⁄4 teaspoon crushed red pepper flakes
- 2 tablespoons canola oil
- 2 cups red bell peppers, diced (about 2)
- 1 cup onion, diced
- 1⁄4 cup green onion, thinly sliced and divided
- 2 tablespoons fresh ginger, peeled and minced
- 2 large garlic cloves, minced
- 5 cups brown rice, cooked and cold
- 2 cups chicken, cooked and diced (about 1 pound)
- 1 (8 ounce) can sliced water chestnuts, drained and chopped
- 1⁄3 cup dry-roasted unsalted peanuts
Directions See How It's Made
- Combine first 4 ingredients in a small bowl; stir well with a whisk.
- Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell peppers, diced onion, and 2 tablespoons green onions to pan; stir-fry 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 more, tossing to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.
- *Note: cooking time does not include time to cook rice or chicken.