Ingredients: |
Ingredients: 1 can sliced water chestnuts - drained
3 3/4 c. water
2 oranges, zested
2 c. jasmine rice, rinsed
2 tbsp. canola or safflower oil, 2 turns of the pan
1 1/2 to 1 3/4 lbs. chicken breasts tenders, 2 pkgs., sliced on an angle into bit size pieces
3 cloves garlic, crushed
1 med. yellow skinned onion, sliced
1 green pepper, seeded, quartered and sliced
1 red pepper, seeded, quartered and sliced
1 c. shredded carrots, store bought
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls
Satay sauce:
8 rounded tbsp. chunky peanut butter
6 tbsp. dark soy, Tamari
6 tbsp. honey
2 in. ginger root, peeled and minced
2 cloves garlic, crushed
2 tsp. crushed red pepper flakes, grin them with fingers as you add them!
1 1/2 oranges, juiced - to be used for rice
4 oz. (1/2 c.) chopped peanuts or nut topping, available on baking aisle
4 to 6 tbsp. chopped cilantro leaves or flat-leaf parsley, for garnish
4 to 6 tbsp. chopped fresh basil leaves
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Directions: |
Directions: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 and stir-fry 3 minutes. Add remaining veggies and stir 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.
Serves 6. Prep time = 15 min. Cook time = 25 min. |
This recipe for Chicken Satay Stir-Fry with Orange Scented Jasmine Rice is from