1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
1 TBSP peanut oil
1 medium yellow onion, diced
1 medium carrot, diced
1 medium green bell pepper, diced
1 cup roasted peanuts
DIRECTIONS
RICE:
Add the uncooked rice and water to a medium saucepan over medium-high heat and bring to a boil. Place a lid on the pan and reduce the heat to low. Simmer over low heat, WITHOUT REMOVING THE LID, for 10 minutes. Turn off the heat and let the rice sit, KEEPING THE LID ON, for 15 more minutes.
SAUCE:
Stir together the sauce ingredients in a bowl until well combined.
STIR-FRY:
Heat the oil in a wok or large pan over high heat.
Add the chicken pieces to the pan and cook, stirring often, for about 2 minutes.
Add the diced onion, carrot, and bell pepper to the pan and cook, stirring often, for about 2 minutes.
Stir the sauce once more then pour into the pan. Cook, stirring often, until sauce thickens and chicken is cooked through, about 4 more minutes.
Take the pan off the heat and stir in the peanuts then serve over the steamed rice.
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