Spicy Chicken Fried Rice With Peanuts
- Reviews 1
Ready In: 30 mins
Serves: 5
Yields: 1 3/4 cups
Ingredients
- 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
- 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.
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