Nutrition balance score
Good
Glycemic Index
68
Moderate
Glycemic Load
130
High
Nutrition per serving
Calories1218.3 kcal (61%)
Total Fat19.8 g (28%)
Carbs191.2 g (74%)
Sugars37 g (41%)
Protein64.6 g (129%)
Sodium2261.1 mg (113%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 poundsboneless skinless chicken thighs
cut in about 1 inch chunks
½ cupjalapeno peppers
sliced, seeded
½ cupred chilies
sliced, seeded, mild, or bell peppers
½ cupgreen onions
chopped
½ cuproasted peanuts
¼ cupfresh cilantro leaves
chopped
4 cupswhite rice
cooked
For the sauce
Instructions
Step 1
Combine grated ginger, minced garlic, brown sugar, rice vinegar, fish sauce, soy sauce, and sriracha in glass bowl. Whisk together.
Step 2
Trim thighs and cut into one inch pieces. Pour 1/4 cup of sauce over the chicken and mix until fully coated. Let sit for 15 minutes and prep veggies.
Step 3
Add tablespoon of vegetable oil to large skillet on high heat (just starting to smoke). Cook until all chicken is caramelized. Let it get dark!
Step 4
Turn heat down to medium and add peppers, chiles, peanuts and scallions. Stir in and cook for one minute.
Step 5
Add remaining sauce and cook for a few minutes until it thickens up. If it gets too thick, add water or stock.
Step 6
Stir in freshly chopped cilantro and serve over rice.
Notes
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