Chicken Satay Stir Fry

Yield: 4 Servings

Ingredients

Main

• 3 3/4 cups water
• 2 oranges,zested or 2 tsp dried orange peel
• 2 cups rice,rinsed
• 2 tbsp canola oil
• 1 1/2 lbs boneless chicken breast
• 3 cloves garlic
• 1 onion,medium sliced
• 1 bell pepper seeded, quartered and sliced
• 1 cup carrots
• 6 scallions
• 1 cup snow peas

Satay Sauce

• 4 tsp peanut butter
• 3 tbsp soy sauce
• 3 tbsp honey
• 1-inch ginger root or 1/8 tsp dried
• 1 clove garlic,crushed
• 1 tsp red pepper flakes
• 1/2 orange,juiced

Garnish

• 1/4 cup peanuts,chopped
• 2-3 tbsp chopped ciliantro or parsley for garnis
• 2-3 tbsp chopped fresh basil

Note: The original recipe called for Jasmine rice (we use regular white rice) and chunky peanut better (we use smooth). You can use an extra 1/4 to 1/2 pound of the chicken. Soy sauce is supposed to be dark (Tamari).

Directions:

1. Rice: Heat water with the orange zest to boiling, add rice and stir. Cover and reduce heat to simmer. Cook until tender, about 18 minutes. Fluff with fork
2. Stir Fry: Heat non-stick skillet on hight. Add chicken, garlic and onion. Stir-fry 3 minutes. Add remaining vegetables and stir-fry 5 more minutes.
3. Sauce: Heat all ingredients for sauce in a small pot over low heat; stir until all ingredients are combined.
4. Serving: Put stir-fry on a large platter; pour sauce over chicken and vegetables. Sprinkle with chopped nuts, cilantro and basil. Serve rice in a seperate dish. Use ice cream scoop to put on dinner plates.

Source: Rachel Ray

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