Ingredients
3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola oil
2 pounds chicken breast tenders, sliced 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
6 scallions, cut into 2 inch pieces
1 cup snow peas
1/2 cup sliced water chestnuts, come in a can
Satay sauce:
5 tablespoonfuls chunky peanut butter
4 tablespoons dark soy, Tamari
4 tablespoons honey
1-inch ginger root, peeled and minced
2 cloves garlic, crushed
1 tsp crushed red pepper flakes
1 orange, juiced
Garnish:
2 ounces (1/4 cup) chopped almonds
3 tablespoons chopped fresh basil leaves
Preparation
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 minutes. Fluff with fork.
For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. 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.
