Asian Barbecued Chicken Stir-Fry With Peanuts and Rice

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

• Ready In: 35 mins
• Serves: 4

Ingredients

• Rice

• 1 1⁄2 cups  chicken stock
• 1  tablespoon canola oil or 1  tablespoon  peanut oil
• 1  lime, zest of
• 1  cup long grain rice
• 1  lime, juice of
• 1⁄4 cup  chopped chives

• Chicken

• 1  tablespoon canola oil or 1  tablespoon  peanut oil
• 1 1⁄2 lbs boneless skinless chicken thighs, diced
•  fresh ground black pepper
• 1  red chili pepper, seeded and thinly sliced
• 1  inch fresh ginger, grated or finely minced
• 2  large garlic cloves, thinly sliced or grated
• 1  large red bell pepper, seeded and diced
• 1⁄3 cup hoisin sauce
• 1⁄3 cup orange marmalade
• 2  tablespoons tamari soy sauce or 2  tablespoons low sodium soy sauce
• 1⁄2 cup  chicken stock
• 1⁄2 cup unsalted dry roasted peanuts, chopped
• 1  bunch scallion, thinly sliced on an angle
•  chopped cilantro, for garnish (optional)

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.