Chicken Satay Stir-Fry With Orange Scented Jasmine Rice

By á-170456

Ingredients

• SATAY SAUCE:
• 3 3/4 cups water
• 2 oranges zested
• 2 cups jasmine rice rinsed
• 2 tablespoons canola or safflower oil
• 1 3/4 pounds chicken breast tenders - (2 pkgs) sliced on an angle
• into bite-size pieces
• 3 garlic cloves crushed
• 1 medium yellow skinned onion sliced
• 1 red bell pepper seeded, quartered, and sliced
• 1 cup shredded carrots store bought (or 2 medium carrots cut into matchsticks)
• 6 scallions cut on an angle
• into 2" pieces
• 1 cup snow peas
• 4 tablespoon fuls chunky peanut butter - (rounded)
• 3 tablespoons dark soy (Tamari)
• 3 tablespoons honey
• 1 piece ginger root - (abt 1") peeled, minced
• 1 garlic clove crushed
• 1 teaspoon crushed red pepper flakes
• 1/2 orange juiced
• GARNISH:
• 1/4 cup chopped peanuts or nut topping - (2 oz)
• 2 tablespoons chopped cilantro leaves - (to 3) for garnish (or flat-leaf parsley)
• 2 tablespoons chopped fresh basil leaves - (to 3)

Details

Servings 6

Preparation

Step 1

Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.

For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more.

Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined.

Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil.

Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.

This recipe yields 6 servings.