Chicken Satay Stir-Fry with Orange Scented Jasmine Rice

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: 30-Minute Passport to Thailand

Rated: 5 stars out of 5Rate itRead users' reviews (245)

RECIPE
COMMENTS & REVIEWS(245)

Cook Time:
25 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

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

Directions

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls

Picture of Chicken Satay Stir-Fry with Orange Scented Jasmine Rice Recipe

Photo: Chicken Satay Stir-Fry with Orange Scented Jasmine Rice

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 20

View all 20 Chicken Collections

Comments & Reviews

recipe Chicken Satay Stir-Fry with Orange Scented Jasmine Rice
DK hopewell jct, NY 02-04-2010
Flag

DOUBLE THE SAUCE
Rated: 5 stars out of 5

OMG!!! THIS IS SOOOOOOOOOOOOOO GOOD! everyone loved it! i doubled all of the sauce ingredients except for the PB for that i... added 4tbs instead of 3tbs. came out PERFECT!! i will definitly make this again SOON! Read more
recipe Chicken Satay Stir-Fry with Orange Scented Jasmine Rice
Lonisa Eugene, OR 01-19-2010
Flag

MMMMMMMMM Good
Rated: 5 stars out of 5

I was alittle hesistant when read the ingredients for this, but mmmmmmm was it good. I have a daughter that HATES to try new... things especially if a protein is invovled. BUT she LOVED this meal. You did it agin Rach.Read more
recipe Chicken Satay Stir-Fry with Orange Scented Jasmine Rice
Jennifer Naperville, IL 12-04-2009
Flag

A flavor explosion
Rated: 5 stars out of 5

Made this for the first time last night and it came out incredible. I loved it. It had some real kick to it, but it was... delicious. I'm so glad I tried itRead more
recipe Chicken Satay Stir-Fry with Orange Scented Jasmine Rice
S calgary, AL 11-24-2009
Flag

yumm
Rated: 5 stars out of 5

I don't usually make stir fry at home usually they are tasteless... but this recipe does the trick. I doubled the sauce but... kept the consistency more liquid by adding less peanut butter, I didn't have red pepper flakes, used cayanne pepper powder a little less than what was asked in the recipe. I just tasted it 'till it was perfect for me! I didn't have snow peas, so used broccoli, mushrooms instead. I didn't have jasmine rice, and used Basmati rice instead. EVERYTHING tasted awesome. Thanx RRRead more
recipe Chicken Satay Stir-Fry with Orange Scented Jasmine Rice
Betty Flushing, NY 11-08-2009
Flag

Delicious Sauce
Rated: 5 stars out of 5

The sauce and orange scented rice were very flavorful and delicious! Only thing I would change is to double the sauce and... use less red pepper flakes (I found one teaspoon of red pepper flakes to be a little too hot).Read more
recipe Chicken Satay Stir-Fry with Orange Scented Jasmine Rice
Beth Atlanta, GA 10-20-2009
Flag

sauce is yummy.
Rated: 5 stars out of 5

I made the sauce and garnish to go with my veggie stir fry with edamame, snow peas, red peppers, carrots, scallions and... broccoli. It's got a little spice, a little sweet and a little tang - the prefect balance, but a little thick... I added some water at the end and whisked it all togther.Read more