Chicken Satay Stir-Fry with Orange-Scenter Rice
From Rachael Ray's 30 Minute Meals
Serves 6
This is super yummy.
* 3 3/4 cups water
* 2 oranges, zested
* 2 cups jasmine rice, rinsed (use brown rice or basmati instead)
* 2 tablespoons canola or safflower oil
* 1 1/2-1 3/4 pounds chicken breast tenders (2 packages), 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)
Satay sauce:
* 4 rounded tablespoons chunky peanut butter
* 3 tablespoons Tamari (dark soy sauce)--Use regular soy sauce, I think Tamari has sugar
* 3 tablespoons honey--OMIT
* 1 inch ginger root, peeled and minced
* 1 clove garlic, crushed
* 1 teaspoon crushed red pepper flakes
* 1/2 orange, juiced--OMIT
* Since you are deleting liquid, add in a little bit of sesame oil and some Splenda if you like a sweeter sauce. You may need to up the soy sauce as well. It doesn't need to be too runny, just not super thick.
Garnish:
* 2 ounces chopped peanuts or nut topping (1/4 cup), available on the baking aisle
* 2-3 tablespoons chopped cilantro leaves or flat leaf parsley, for garnish
* 2-3 tablespoons chopped fresh basil leaves
Preparation
Heat water with orange zest to boiling. Add rice, return to a boil, then stir. Cover pot and reduce heat to simmer. Cook rice until tender, about 18 minutes. Fluff with fork.
For 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 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.
Last edited by JessieW; 08-19-2008 at 11:21 AM.
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