Chicken Satay Stir-Fry with Orange Scented Jasmine Rice

Total Time:
40 min
15 min
25 min

6 servings

  • 3 3/4 cups water
  • 2 oranges, zested
  • 2 cups jasmine rice, rinsed
  • 2 tablespoons canola or safflower oil, 2 turns of the pan
  • 1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle 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, store bought, 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 tablespoonfuls chunky peanut butter
  • 3 tablespoons dark soy, Tamari
  • 3 tablespoons honey
  • 1 -inch ginger root, peeled and minced
  • 1 clove garlic, crushed
  • 1 teaspoon crushed red pepper flakes
  • 1/2 orange, juiced
  • Garnish:
  • 2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle
  • 2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish
  • 2 to 3 tablespoons chopped fresh basil leaves
  • 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.

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Pairs Well With

Peachy, honeyed white wine

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    This recipe is featured in:

    Wine 101