Popular
Latest From the Show
Make Your Own Take Out: Spicy Peanut Chicken
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 cup brown or white rice made to package directions
- 3 tablespoons vegetable oil or other high temperature cooking oil
- 1 1/2 pounds boneless chicken thighs, diced into small bite-sized pieces
- 1 red bell pepper, diced into 1/2 inch pieces
- Salt and pepper
- 1 inch ginger root, grated or minced
- 4 cloves garlic, finely chopped
- 1/4 cup creamy peanut butter or reduced sugar peanut butter
- 1/4 cup Tamari sauce or 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 scallions, whites and greens chopped on angle into 1-inch pieces
- 1 cup unsalted, dry roasted peanuts
Yield
Serves: 4
Preparation
Start brown or white rice and 10 minutes before it is done begin your stir fry.
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.