Chicken Satay Stir-Fry With Orange Scented Jasmine Rice

Recipe Ingredients

3 3/4 cups	888ml	Water
2		Oranges - zested
2 cups	320g / 11oz	Jasmine rice - rinsed
2 tablespoons	30ml	Canola or safflower oil
1 3/4 lbs	794g / 28oz	Chicken breast tenders - (2 pkgs) - sliced on an angle
		Into bite-size pieces
3		Garlic cloves - crushed
1		Yellow skinned onion - sliced (medium)
1		Red bell pepper - seeded, quartered,
		And sliced
1 cup	110g / 3.9oz	Shredded carrots - store bought
		= (or 2 medium carrots cut into
		Matchsticks)
6		Scallions - cut on an angle
		Into 2" pieces
1 cup	237ml	Snow peas
		Satay Sauce
4 tablespoons	60ml	Fuls chunky peanut butter - (rounded)
3 tablespoons	45ml	Dark soy (Tamari)
3 tablespoons	45ml	Honey
1		Ginger root - (abt 1") - peeled, minced
1		Garlic clove - crushed
1 teaspoon	5ml	Crushed red pepper flakes
1/2		Orange - juiced
		Garnish
1/4 cup	36g / 1.3oz	Chopped peanuts or nut topping - (2 oz)
2 tablespoons	30ml	Chopped cilantro leaves - (to 3) - for garnish
		= (or flat-leaf parsley)
2 tablespoons	30ml	Chopped fresh basil leaves - (to 3)

Recipe Instructions

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.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D18) - from the TV FOOD NETWORK

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