Chicken Satay Stir-Fry with Orange Scented Jasmine Rice

(244) Course Main Dishes Prep Time 15m Total Time 40m

Ingredients in this Recipe

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

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