Spicy Peanut Chicken

Make your own take out! {Rachael Ray}

• Ready In: 30 mins
• Serves: 4
• Yields: 4 Serves

Ingredients

• 1  cup brown rice or 1  cup white rice, made to package directions
• 3  tablespoons  vegetable oil or 3  tablespoons  other high temperature  cooking oil
• 1 1⁄2 lbs  boneless chicken thighs, diced into small bite-sized pieces
• 1  red bell pepper, diced into 1/2 inch pieces
•  salt and pepper
• 1  gingerroot, grated or minced (about 1 inch)
• 4  garlic cloves, finely chopped
• 1⁄4 cup creamy peanut butter or 1⁄4 cup  reduced sugar peanut butter
• 1⁄4 cup tamari soy sauce or 1⁄4 cup reduced sodium soy sauce
• 1⁄2 cup  chicken stock
• 1  tablespoon  chili paste
• 2  teaspoons  toasted sesame oil
• 1 (8 ounce) can sliced water chestnuts, drained
• 1  bunch scallion, whites and greens chopped on angle into 1-inch pieces
• 1  cup unsalted dry roasted peanuts

Directions

1. Start brown or white rice and 10 minutes before it is done begin your stir fry.
2. Heat a tablespoon of vegetable oil over high heat in a large skillet. Add chicken and stir fry for 2-3 minutes, add bell peppers and stir fry 2 minutes more. Remove chicken and peppers to a plate and add 2 tablespoons more oil to the pan. Add ginger and garlic and stir fry 15 seconds then add in peanut butter, soy, stock, chili paste and sesame oil and stir to combine into sauce. Add chestnuts and scallions and toss 1 minute, add chicken and peppers back to pan with peanuts and turn to coat in sauce. Serve over rice.