Chicken Satay Stir Fry w/Orange Scented Jasmine Ri
Category
Breakfast - Brunch
Sub
Category
Quick Meals
Servings
6
Ingredients
3 3/4 c. water
Grated zest of 2 oranges
2 c. jasmine rice, rinsed
2 T. canola or safflower oil
1 1/2 to 1 3/4 lb. chkn breast tenders, sliced on an angle into bite size pieces
3 cloves garlic crushed
1 med. yellow onion sliced
1 red bell pepper seeded, quartered, and sliced
1 c. shredded carrots
6 scallions, cut on an angle into 2 inch pieces
1 c. snow peas
1/4 c. chuncky peanut butter
3 T. tamari
3 T. honey
1 inch ginerroot, peeled and minced
1 clove garlic, crushed
1 t. crushed red pepper flakes
juice of 1/2 orange
Instructions
Make the rice. 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 min. Fluff with fork.
Make the stir-fry. Heat a large nonstick skillet over high heat. Add chkn, garlic, and onion; stir fry 3 min. Add remaining veggies and stir fry 5 min. more. Make sauce. Heat all sauce ing. together (from peanut butter to orange juice) in a small pot over low heat, stirring until all ing. are combined.
Transfer stir fry to a large platter and pour sauce evenly over the chkn and veg. Sprinkle the platter w/ 1/4 c. chopped peanuts and 2 to 3 T. chopped cilantro. Serve jasmine rice in a seperate dish w/ an ice cream scoop it makes perfect, pretty, round portions of rice on the dinner plates.
DOUBLE THE SAUCE
Serving
Suggestions
DOUBLE THE SAUCE
Originally Submitted
6/1/2008
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