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
Satay sauce:
- 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
Garnish:
- 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
Description
Food Network Invites You To Try This Chicken Satay Stir-Fry With Orange Scented Jasmine Rice Recipe From Rachael Ray.
Food Network
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