2 pounds boneless skinless chicken thighs, cut into bite-size pieces
salt & freshly ground black pepper
1 red bell pepper, chopped
1 cup roasted peanuts, roughly chopped
DIRECTIONS
MAKE THE RICE: Stir together the rice and water in a large saucepan over medium-high heat. When the water just begins to boil place a lid on the pan and reduce the heat to low. Simmer the rice over low heat, WITHOUT REMOVING THE LID AT ANY TIME, for 10 minutes then turn off the heat and let sit, STILL KEEPING THAT LID ON, for 15 more minutes.
MAKE THE SAUCE: Stir together all the sauce ingredients in a large measuring cup or bowl until well combined.
Heat the peanut oil in a large wok over medium-high heat.
Generously season the chicken pieces with salt & pepper then stir-fry the chicken in the hot oil for until chicken is no longer pink, about 7 minutes.
Add the red pepper to the pan and stir-fry for about 1 minute.
Stir the sauce in with the chicken and peppers then bring to a boil.
Reduce the heat to medium-low and simmer, stirring often, for about 2 more minutes or until chicken is cooked through.
Take the wok off the heat then taste the chicken and season with additional salt & pepper if needed.
When the rice is finished remove the lid and fluff with a fork.
Serve the chicken and sauce over the steamed rice then sprinkle the chopped peanuts on top.
24 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment