Chicken Satay Stir-Fry with Orange Scented Jasmine Rice Recipe

Name: Chicken Satay Stir-Fry with Orange Scented Jasmine Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 3/4 cups water; 2 oranges, zested; 2 cups jasmine rice, rinsed; 2 tablespoons canola or safflower oil, 2 turns of the pan; 1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces; 3 cloves garlic, 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 inch pieces; 1 cup snow peas, a couple of handfuls; 4 rounded tablespoonfuls chunky peanut butter; 3 tablespoons dark soy, Tamari; 3 tablespoons honey; 1 -inch ginger root, peeled and minced; 1 clove garlic, crushed; 1 teaspoon crushed red pepper flakes; 1/2 orange, juiced; 2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle; 2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish; 2 to 3 tablespoons chopped fresh basil leaves

Servings: persons

3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola or safflower oil, 2 turns of the pan
1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
3 cloves garlic, 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 inch pieces
1 cup snow peas, a couple of handfuls
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1 -inch ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced
2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle
2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish
2 to 3 tablespoons chopped fresh basil leaves

1
Heat water with orange zest to boiling.
2
Add rice, return to boil, stir.
3
Cover pot and reduce heat to simmer.
4
Cook rice until tender, 18 minutes.
5
Fluff with fork.
6
For stir-fry, heat a large nonstick skillet over high heat.
7
Add chicken, garlic and onion, stir-fry 3 minutes.
8
Add remaining veggies and stir-fry 5 minutes more.
9
Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined.
10
Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables.
11
Sprinkle the platter with chopped nuts, cilantro, and basil.
12
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.

1329

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 3/4 cups water, 2 oranges, zested, 2 cups jasmine rice, rinsed, 2 tablespoons canola or safflower oil, 2 turns of the pan, and more.

Yes, Chicken Satay Stir-Fry with Orange Scented Jasmine Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Satay Stir-Fry with Orange Scented Jasmine Rice

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