Spicy Take Out Chicken

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup rice
• 3 tablespoons extra virgin olive oil
• 1 1/2 lbs boneless chicken thighs, bite-sized pieces
• 1 red bell pepper, diced
• 1 inch gingerroot, minced
• 1/2 teaspoon minced garlic (i use the stuff that comes in the jar)
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 1/2 cup chicken stock (veggie stock works too)
• 1/2 tablespoon chili paste (more or less to taste)
• 2 teaspoons toasted sesame oil
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 bunch green onion, sliced on diagonal half inch pieces (greens and whites)

Recipe

• 1 start rice and begin the stir fry 10 minutes before the rice is done.
• 2 heat a tablespoon of oil over high heat in a large skillet.
• 3 add chicken and stir fry for 2-3 minutes.
• 4 add bell peppers and stir fry 2 minutes more.
• 5 remove chicken and peppers to a plate and add 2 tablespoons more oil to the pan.
• 6 add ginger and garlic and stir fry 15 seconds
• 7 add in peanut butter, soy, stock, chili paste and sesame oil and stir to combine into sauce.
• 8 add chestnuts and green onions and toss 1 minute.
• 9 add chicken and peppers back to pan and coat in sauce.
• 10 serve over rice.
• 11 **tip** i have found that it helps if you have all of the ingredients prepared and ready to go before you start. this goes extremely fast. i put the peanut butter, soy, stock, chili paste and sesame oil all together in a bowl that i can just dump in at the right time.