Asian Barbecued Chicken Stir-Fry With Peanuts and Rice

• 1 12 cups chicken stock
• 1 tablespoon canola oil or 1 tablespoon peanut oil
• 1 lime, zest of
• 1 cup long grain rice
• 1 lime, juice of
• 14 cup chopped chives
• 1 tablespoon canola oil or 1 tablespoon peanut oil
• 1 12 lbs boneless skinless chicken thighs, diced
• fresh ground black pepper
• 1 red chili pepper, seeded and thinly sliced
• 1 inch fresh ginger, grated or finely minced
• 2 large garlic cloves, thinly sliced or grated
• 1 large red bell pepper, seeded and diced
• 13 cup hoisin sauce
• 13 cup orange marmalade
• 2 tablespoons tamari soy sauce or 2 tablespoons low sodium soy sauce
• 12 cup chicken stock
• 12 cup unsalted dry roasted peanuts, chopped
• 1 bunch scallion, thinly sliced on an angle
• chopped cilantro, for garnish (optional)

1. Combine 1 1/2 c chicken stock, 1 tbsp oil, lime zest and rice in a rice cooker.
2. Turn on cooker.
3. When cooker stops, stir in lime juice and chives.
4. Close cooker and keep warm until ready to serve.
5. Heat oil in a large non-stick skillet.
6. Toss chicken with black pepper and fry until evenly browned.
7. Transfer to a plate.
8. Add chili, ginger, garlic and bell pepper to pan.
9. Stir fry 2 minutes.
10. Return chicken to pan.
11. Stir together hoisin, marmalade, tamari and chicken stock.
12. Pour over chicken and cook over high heat until thickened, 2-3 minutes.
13. Stir in peanuts and scallions.
14. Serve over rice, garnished with cilantro if desired.

chicken stock, canola oil, lime, long grain rice, lime, chives, canola oil, chicken, fresh ground black pepper, red chili pepper, ginger, garlic, red bell pepper, hoisin sauce, orange marmalade, soy sauce, chicken, peanuts, scallion, cilantro

Taken from www.food.com/recipe/asian-barbecued-chicken-stir-fry-with-peanuts-and-rice-484497 (may not work)