Spicy Chicken Fried Rice with Peanuts

from Cooking Light

1/4 cup less-sodium soy sauce
1 T dark brown sugar
1 t dark sesame oil
3/4 t crushed red pepper
2 T canola oil
2 cups diced red bell pepper (~2)
1 cup diced onion
1/4 cup thinly sliced green onions, divided
2 T minced peeled fresh ginger
2 large garlic cloves, minced
5 cups cold cooked brown rice
2 cups diced cooked chicken (~1 lb)
1 8 oz can sliced water chestnuts, drained and chopped
1/3 cup chopped unsalted, dry roasted peanuts

1. Combine first 4 ingredients in a small bowl; stir well with a whisk.
2. Heat canola oil in a wok or large nonstick skillet over med-high heat. Add bell pepper, diced onion, and 2 T green onions to pan; stir-fry 3 min or until tender. Add ginger and garlic; stir-fry 1 min. Add rice, chicken, and water chestnuts; stir-fry for 5 min or until thoroughly heated; stirring gently. Add soy sauce mix, cook 2 min, tossing gently to coat. Sprinkle with remaining 2 T green onions and peanuts.

Yield: 5 servings.