Another spicy rice and chicken dish? Didn't I just post a Kung Pao recipe? I did. BUT I made it with some nasty rancid peanuts, so it didn't exactly satisfy my "spicy chicken and rice" craving. And me being me, I couldn't just be happy with re-making the dish with good peanuts, no I had to go off and find a different recipe. Good thing I had already earmarked this one in a recent Cooking Light magazine.
Spicy Chicken Fried Rice with Peanuts
Adapted from: Cooking Light
Adapted from: Cooking Light
1/4 cup soy sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
3/4 teaspoon crushed red pepper
2 tablespoons canola or vegetable oil
1 (15 ounce) can cut baby corn
1 cup onion, diced
1/4 cup green onions, thinly sliced, divided
2 teaspoons ground ginger
2 garlic cloves, minced
4 cups cooked brown rice, chilled
2 (4 ounce) boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
1 (8 ounce) can sliced water chestnuts, drained
1/3 cup unsalted, dry-roasted peanuts, chopped
In a small bowl, whisk together the soy sauce, sugar, sesame oil, and red pepper. Set aside.
In a wok (or a large non-stick skillet), heat the canola oil over medium-high heat. Add baby corn, onions, and 1/2 of the green onions. Cook for 3 minutes or until tender, stirring frequently. Add ginger and garlic, cook for 1 minute, or until fragrant. Add in rice, chicken, and water chestnuts, cooking for 5 minutes or until heated thoroughly, gently stirring. Stir in soy sauce mixture. Cook for 2 minutes; tossing gently. Remove from heat and sprinkle with remaining green onions and peanuts.
Serves: 4
Surprisingly though, there was a pretty big difference between the Kung Pao Chicken and this dish. The Kung Pao had more of a sauce, but the spice was definitely more upfront and present in this dish. Either way you go, I don't think either will disappoint.
| Nutrition Facts | |
| Amount per serving | |
| Calories 614 | Calories from fat 190 |
| % Daily Value | |
| Total Fat 21.0g | 32% |
| Saturated Fat 2.9g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 977mg | 41% |
| Total Carbs 82.9g | 28% |
| Dietary Fiber 6.9g | 29% |
| Sugars 7.8g | |
| Protein 29.9g | |
| Vitamin A 9% | Vitamin C 44% |
| Calcium 6% | Iron 20% |
Wow! This sounds great. Whenever I go to one of those Ugrill places, you know those places where they let you pick out all of your ingredients and then fry them for you. I always put on a ton of peanuts. So delicious!
ReplyDeleteWhat a great idea for dinner, something new to break out of the traditional rotations!
ReplyDeleteThanks for the recipe!!! Love it
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Great recipe, I love the ingredients. I wanted myself to prepare chicken fried rice this week but didnt have enough chicken..
ReplyDeleteFried rice has become a dinner staple in our house and I just love finding different versions just to change it up a bit. Thanks for your recipe, looks very good.
ReplyDeleteThis sounds like a fabulous recipe for leftover brown rice which never seems to get eaten. Love the baby corn in this :o)
ReplyDeleteYum...I've been craving chicken fried rice lately. What a wonderful version. It goes along with my love of all things peanutty. ;)
ReplyDeleteI found this recipe through foodstopper -- and glas I did because it sounds delicious! And I think the picture looks great too!
ReplyDeleteNot sure why I just said food stopper -- I meant taste stopping... haha
ReplyDelete