Follow the step-by-step directions and the stir-fry and the rice will be done at exactly the right time. Chop all the vegetables -- bok choy, carrots, and scallions -- before you start on the rice.

Source: Family Circle




  • Before beginning to cook, marinate chicken in 1/4 cup Asian marinade in plastic food-storage bag in refrigerator for as long as possible, depending on your schedule (as long as overnight).

  • Once chicken has marinated, in saucepan, heat the water to boiling. Add rice and salt. Cover; simmer over low heat for 20 to 25 minutes or until liquid is absorbed. Remove from heat. Fluff rice with fork; let stand, covered, 5 minutes.

Instructions Checklist
Instructions Checklist
  • After rice has cooked 5 minutes, in large skillet, heat stir-fry oil over high heat. Add chicken and any marinade from bag to the skillet; stir-fry 3 minutes or until outsides are lightly colored. Add bok choy, carrots and scallions; cook until carrots are crisp-tender, about 8 minutes. Stir in water chestnuts; heat through.

Instructions Checklist
  • Meanwhile, in small bowl, whisk Asian marinade and peanut butter. Once vegetables are cooked, reduce heat to medium. Stir in peanut butter mixture; cook, stirring, 1 minute or until chicken and vegetables are coated. Remove skillet from heat.

Instructions Checklist
Instructions Checklist
  • Stir peanuts and scallions into rice. Transfer to serving platter; top with chicken mixture. Serve warm. Makes 6 servings.

Nutrition Facts

754 calories; 34 g total fat; 6 g saturated fat; 88 mg cholesterol; 759 mg sodium. 73 g carbohydrates; 7 g fiber; 40 g protein;