1.5 cups chicken stock
2 tablespoons canola or peanut oil
1 lime, zested and juiced
1 cup long grain rice
1/4 cup chopped chives
Chicken:
1 1/2 pounds boneless, skinless chicken thighs or tenders, diced or thinly sliced
Freshly ground black pepper
1 *chile pepper, thinly sliced *Optional to taste
1 (1-inch) piece fresh ginger, grated or minced
2 large cloves garlic, thinly sliced or grated
1 large red bell pepper, seeded and thinly sliced or diced
1/2 cup unsalted dry roasted peanuts
1 bunch scallions, thinly sliced on an angle
Sauce:
.5 cup chicken stock
1/3 cup hoisin sauce
1/3 cup orange marmalade
2 tablespoons tamari sauce or low-sodium soy sauce
1 tablespoonful *cornstarch with water to smooth paste *Optional
RICE: Bring 1 1/2 cups stock, 1 tablespoon oil, and lime zest to a boil. Add the rice, stir, reduce heat to medium-low to simmer, and cover. Cook 15 to 16 minutes, and then stir in the lime juice and chives. Turn off the heat and fluff the rice. Keep covered and warm on the stove until ready to serve.
CHICKEN: Meanwhile, heat the remaining 1 tablespoon oil in a large non-stick skillet over high heat. When the oil smokes, add the chicken and season with black pepper. Brown evenly, and then remove to a plate. To the skillet, add chile, ginger, garlic, and red bell pepper and stir fry for 2 minutes. Return the chicken to the pan. Stir together the hoisin, marmalade, tamari and remaining 1/2 cup chicken stock. Add to the pan and reduce over high heat for 2 to 3 minutes. Stir in small amounts of cornstarch mixture until sauce slightly thickens. Stir in the peanuts and scallions - save scallions for garnish. Turn off the heat.
Serve the chicken over rice in shallow bowls and garnish with scallions.
