Look for chile paste with garlic on the Asian aisle of large supermarkets.
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 tablespoons sugar
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons chile paste with garlic (such as sambal oelek)
1 teaspoon bottled ground fresh ginger (such as Spice World)
1 teaspoon dark sesame oil
1 1/2 cups matchstick-cut carrots
1 cup thinly sliced red bell pepper
2 cups chopped cooked chicken breast
2 cups snow peas, trimmed
1/4 teaspoon salt
1/3 cup unsalted, dry-roasted peanuts
How to Make It
Cook rice according to package directions, omitting salt and fat. Keep warm.
Combine sugar and next 4 ingredients (through ginger) in a small bowl. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan. Add carrots and pepper to pan; sauté 2 minutes. Add chicken and peas to pan; sauté 1 minute. Transfer chicken mixture to a large bowl; stir in salt.
Return pan to heat. Add soy sauce mixture to pan; bring to a boil. Cook until reduced to 1/4 cup (about 1 1/2 minutes), stirring constantly. Arrange about 1/2 cup rice on each of 4 plates; top each serving with about 1 1/4 cups chicken mixture. Drizzle 1 tablespoon sauce over each serving; sprinkle each serving with about 4 teaspoons peanuts.
There was a little bit of chopping/preping for this to be a truly quick weeknight dinner, but if you have two cooks working on it at the same time, one chopping, one cooking, it becomes more reasonable. As much as I don't vary from recipes, this one we did slightly. We actually cooked the chicken in the pan first rather than use already cooked chicken like other reviewers (without seeing the reviews first) and added the sauce to the chicken and veggies rather than on top later. It came out with some great flavor, and even reheated well later for lunches.
Quick and delicious stir fry. I used frozen grilled chicken breast strips and stir fried them first, then proceeded with recipe. As other reviewers, I also heated the sauce leaving the chicken & veg. in the pan. Served over brown rice. Will be making this again.
Spicy! (And tasty!) We liked this dish and we will likely do it again...easy enough to do on a weeknight. I stayed mostly with the dish, except I did not use cooking spray--I mixed the sesame oil with a little canola oil. In retrospect, using a little more sesame oil probably wouldn't have been that bad for us and a little tastier. I also sauteed raw chicken, instead of cooked chicken. We served with white sticky rice, and I put a little more rice in mine to lessen the heat. My best trick to the dish was having everything pre-measured & cut - that is the trick to a good stir fry!