Chicken Satay Stir Fry with Orange-Scented Jasmine Rice
Chicken Satay Stir Fry with Orange-Scented Jasmine Rice
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  • 3 3/4 cups water
  • Zest of 2 oranges
  • 2 cups jasmine rice, rinsed
  • 2 tablespoons canola oil or safflower oil
  • 1 1/2-1 3/4 pounds chicken breast tenders, sliced on an angle into bite-size pieces
  • 3 cloves garlic, crushed
  • 1 medium yellow onion, sliced
  • 1 red bell pepper, seeded, quartered and sliced
  • 1 cup store-bought shredded carrots 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)

Heat the water with the orange zest to boiling. Add the rice, return to a boil, then stir. Cover the pot and reduce the heat to simmer. Cook the rice until tender, about 18 minutes. Fluff with a fork.

For the stir fry, heat a large nonstick skillet over high heat. Add the chicken, garlic and onion and stir fry for 3 minutes. Add the remaining veggies and stir fry for 5 minutes more.

Heat all the ingredients for the sauce together in a small pot over low heat, stirring the sauce until all the ingredients are combined.

Transfer the stir fry to a large platter and pour the sauce evenly over the chicken and vegetables. Sprinkle the platter with the chopped nuts, cilantro and basil. Serve the jasmine rice in a separate dish using an ice cream scoop to serve the rice – it makes perfect, pretty, round portions of rice on the dinner plates.

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