1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup diagonally cut snow peas
1/2 cup vertically sliced onion
1 tablespoon grated peeled fresh ginger
1 tablespoon minced fresh garlic
2 cups hot cooked long-grain white rice
1/4 cup (1-inch) slices green onions
1/4 cup chopped unsalted roasted peanuts
How to Make It
Combine 2 teaspoons sesame oil and next 6 ingredients (through salt) in a small bowl. Heat a wok or large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1 tablespoon canola oil; swirl. Add chicken; stir-fry 2 minutes. Remove chicken from pan.
Add remaining 1 tablespoon canola oil; swirl. Add bell peppers and next 4 ingredients (through garlic); stir-fry 1 minute. Add broth mixture; cook 30 seconds or until thick. Return chicken to pan; cook 4 minutes or until chicken is done. Spoon 1/2 cup rice onto each of 4 plates; top each with 1 cup chicken mixture, green onions, and peanuts.
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Love, love this recipe! Thanks! Great flavors, have already made it twice. However, I felt that the portion sizes were small for 4 people in regards to the vegetable quantities, I could only get three portions from it. I will be adding at least another pepper and a whole onion instead of half. I used two chicken breasts filets (normal size not enlarged) and it was enough for four people. I served carrot/curry puree soup as the entrée (appetizer) and then the main dish. I don't think the nuts are necessary but they add a nice crunch. I used Chinese noodles instead of rice.
I like all the ingredients in this recipe and found it very simple to put together. Nonetheless, it came out tasting bland to me. I assumed it was just because I like very spicy, flavorful food, but my sister, who prefers milder food, agreed. We both noted that the vegetables had a decent amount of flavor, but the chicken was almost flavorless. I can only assume this is because the vegetables are cooked directly in the broth mixture, while the chicken is just added at the end.What I did to improve it in the moment was add a good deal of the chile paste, which definitely improved it. I do plan on making it again since it has the basics down, but I plan on 1. Adding more ginger and garlic 2. Adding more chile paste to the broth mix and 3. Cooking the chicken in some of the broth mixture itself.
I made this for 2 of us and it is definitely a recipe for 4. Love it because it has lots of veggies and the flavor is great - just a hint of hotness. I added a small can of mushrooms that I had on hand and used Jasmine rice.
My family absolutely loved this recipe! I added some stir fry noodles instead of serving over rice and increased the chili sauce, garlic and ginger! I made this this weekend and I'm making it again tomorrow night!
I loved this stir fry. Instead of snow peas I added bok choy and eggplant I had on hand. It was the perfect spice level if you like a little heat(catches up with you!) I will absolutely put this in the keep file for quick meal nights and to use leftover veggies in my kitchen!