Spicy Take out Chicken

"This is my favorite thing to make! It is a Rachel Ray recipe that I have changed up a tiny bit to suit my tastes. I make it at least once a month, and my family never gets tired of it. And it is so pretty when it is done."
 
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Ready In:
35mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Start rice and begin the stir fry 10 minutes before the rice is done.
  • Heat a tablespoon of 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
  • Add in peanut butter, soy, stock, chili paste and sesame oil and stir to combine into sauce.
  • Add chestnuts and green onions and toss 1 minute.
  • Add chicken and peppers back to pan and coat in sauce.
  • Serve over rice.
  • **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.

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