Chicken Satay Stir Fry with Orange Blossom Rice
adapted from Rachel Ray
3 3/4 cups water
2 oranges’ worth of zest
2 cups rinsed jasmine rice
2 TBSP canola oil
2-3 chicken breasts or 8-10 chicken tenders, cut into bite size pieces
3 cloves minced garlic
1 medium yellow onion, sliced
1 red bell pepper, sliced
2 medium carrots, cut into matchsticks
optional but good: 6 shallots, cut on an angle into 2 inch pieces
4 TBSP chunky peanut butter
3 TBSP dark soy sauce
3 TBSP honey
1 inch ginger, peeled and minced
1 clove garlic, minced
1 tsp crushed red pepper flakes
1/2 orange’s worth of fresh juice
1. Heat water with orange zest to boiling. Add rice, return to a boil and stir. Cover pot
and reduce heat to a simmer. Cook until tender – 18 minutes (meanwhile, make chicken
and sauce). Fluff with a fork.
2. Put all the sauce ingredients in a small pan, mix, and let simmer on very low heat
while you cook the chicken. Stir once or twice.
3. Heat oil in a large nonstick skillet over high heat. Add chicken pieces and onion (and
shallots) and stir-fry 2 minutes. Add garlic and stir for another minute. Add remaining
veggies and stir fry 5 more minutes or until chicken is cooked through (you can always
check by cutting into the chicken to see if it is pink).
4. Make sure sauce is warm and stir a couple of times. Then pour over chicken and
vegetables and combine.
Serve chicken and rice with a bowl of chopped or whole salty peanuts to garnish with.