Okay FINE! Maybe I DID get a few ideas from a short segment of Rachel Ray's show I happened to catch over the weekend. So what?! It clearly doesn't bother ME! So what's YOUR problem with it?
I started by cutting chicken breasts into bite-sized pieces, then cut a red bell pepper and an onion into shortish sticks. Then I scraped the outside off of a chunk of ginger and sliced it thinly, and I smashed about four cloves of garlic.
I started the brown rice, and in addition to my usual vegetable bouillon cube, I threw in a couple of slices of the ginger and a small bit of the ginger, and a splash of soy sauce.
I heated sesame oil and a little vegetable oil over high heat and tossed in the chicken, stirring often but letting it get toasty brown on the outside.
I took the chicken out of the pan (the house had filled with smoke by this point), added more vegetable oil and put the onion and red bell pepper in the pan, stirring constantly. After a minute or two, I added the garlic and ginger. Somewhere I along the line, I shook in some red pepper flakes and splashed in a little soy sauce. After I added the chicken back in, I scooped a couple of spoonfuls of orange marmalade into the pan. After stirring that a minute or two, letting it make a thickish sauce, I poured in a couple handfuls of dry roasted peanuts. I stirred all of that a bit and added the chopped bok choy. Once that was wilty, I plated and ate(d?).
It was good, but I think it needs some sort of... heavier flavor underneath. Maybe I should go see how Rachel Ray actually did it instead of half-remembering things from something I was only partly paying attention to in the first place... she seems to know what she's doing, at least.
