CHICKEN SATAY STIR-FRY WITH ORANGE SCENTED JASMINE RICE

By gaster16

Ingredients

• SATAY SAUCE:
• 3-3/4 cups water
• 2 oranges zested
• 2 cups jasmine rice rinsed
• 2 tablespoons oil
• 1-1 -2 to 1-3/4 lbs. chicken breast tenders sliced on an angle into bite size pieces
• 3 cloves garlic crushed
• 1 medium yellow onion sliced
• 1 red bell pepper seeded quartered and sliced
• 6 scallions cut on an angle into 2” pieces
• 1 cup snow peas cut on an angle
• 4 rounded tablespoons chunky peanut butter
• 3 tablespoons dark soy Tamari
• 3 tablespoons honey
• 1 ” ginger root peeled and minced
• 1 clove garlic crushed
• 1 teaspoon crushed red pepper flakes
• 1/2 orange juiced
• 2 oz. (1/4 cup) chopped peanuts

Preparation

Step 1

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

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