Chicken Stir‑Fry with Peanuts and Fluffy Rice

Ingredients

• 500 g boneless chicken breast, cut into 2 cm cubes (about 1.1 lb)
• 2 tablespoons soy sauce for marinating (about 30 ml)
• 1 tablespoon cornstarch for marinating (about 8–9 g)
• 2 tablespoons vegetable oil (for frying) (about 30 ml)
• 1 red bell pepper, cut into 2 cm pieces (≈150 g)
• 1 green bell pepper, cut into 2 cm pieces (≈150 g)
• 1 medium onion, cut into wedges
• 2 garlic cloves, minced
• 100 g unsalted roasted peanuts (about 3.5 oz)
• 3 tablespoons soy sauce for the sauce (≈45 ml)
• 1 tablespoon rice vinegar or white vinegar (15 ml)
• 1 tablespoon sugar
• 1/2 cup (120 ml) water for the sauce
• 1 tablespoon cornstarch dissolved in 2 tablespoons water (for thickening)
• Salt and ground black pepper to taste (about 1/2 teaspoon black pepper)
• 2 tablespoons butter (optional, for sheen)
• 2 tablespoons chopped scallions (green onions) to finish
• 2 cups long‑grain rice (uncooked) (about 360 g)
• 4 cups water for cooking the rice (960 ml)
• 1 teaspoon salt for the rice

Instructions

1. Rinse the rice and start it on the stove: heat 1 tablespoon oil and 1 garlic clove (optional), add 2 cups rice, 4 cups water and 1 teaspoon salt; cook over low heat until the water is absorbed and the rice is fluffy.
2. Marinate the chicken for 10 minutes with 2 tablespoons soy sauce, 1 tablespoon cornstarch and a pinch of black pepper.
3. If the peanuts are not roasted, heat a dry skillet and toast 100 g quickly until golden; set aside.
4. Heat a wok or large skillet over high heat with 1 tablespoon oil; sear the chicken in two batches until browned (do not crowd the pan) and transfer to a plate.
5. In the same pan, add 1 tablespoon oil, stir‑fry the onion and bell peppers for 3–4 minutes until crisp‑tender and colorful; add the garlic at the end and stir for 30 seconds.
6. Return the chicken to the pan, add the prepared sauce (3 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon sugar and 1/2 cup water) and bring to a boil.
7. Add the dissolved cornstarch to thicken, stirring until the sauce is glossy and coats the ingredients; adjust salt and pepper to taste.
8. Turn off the heat, stir in the butter and scallions, sprinkle the toasted peanuts on top and serve immediately with the fluffy rice.

Tips

• Cut ingredients to uniform sizes for even, quick cooking.
• Toast the peanuts dry over medium heat to enhance flavor; watch carefully so they don't burn.
• If you prefer, cook the rice in a rice cooker and finish the stir‑fry in the wok to speed up prep.

Variations

• Swap part of the breast for boneless skinless chicken thigh pieces for a juicier texture.
• Add carrot sticks for extra color and crunch.

FAQ