Spicy Chicken Fried Rice With Peanuts - cooking recipe

Ingredients

1/4 cup less-sodium soy sauce
1 tablespoon dark brown sugar
1 teaspoon dark sesame oil
3/4 teaspoon crushed red pepper flakes
2 tablespoons canola oil
2 cups red bell peppers, diced (about 2)
1 cup onion, diced
1/4 cup green onion, thinly sliced and divided
2 tablespoons fresh ginger, peeled and minced
2 large garlic cloves, minced
5 cups brown rice, cooked and cold
2 cups chicken, cooked and diced (about 1 pound)
1 (8 ounce) can sliced water chestnuts, drained and chopped
1/3 cup dry-roasted unsalted peanuts

Preparation

Combine first 4 ingredients in a small bowl; stir well with a whisk.
Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell peppers, diced onion, and 2 tablespoons green onions to pan; stir-fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes more, tossing to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.
*Note: cooking time does not include time to cook rice or chicken.