Chicken Satay Stir Fry w/ Orange-Scented Jasmine Rice
Christina
ingredients
- Rice:
- 3 and 3/4 cup water
- zest of 2 oranges
- 2 cups Jasmine rice
- Stir Fry:
- 2 tbsp oil
- 1-1 and 3/4 lb. of chicken tenderloins
- 3 cloves of garlic, crushed
- 1 medium yellow onion, chopped
- 1 red pepper, seeded and sliced
- 1 cup shredded carrots
- 6 scallions, cut into 2 inch pieces
- 1 cup snow peas
- Peanut Sauce:
- 3/4 cup chunky peanut butter
- 3 tbsp soy sauce
- 3 tbsp honey
- 1 inch fresh ginger, minced
- 1 clove garlic, crushed
- Juice of 1/2 orange
- 1 tsp red pepper flakes
directions
- 1
Rice:
- 2
Grate the zest of 2 oranges into the water, bring to a boil, add rice, reduce heat to simmer, and cook for 18 minutes
- 3
Stir Fry:
- 4
Cook oil, chicken, garlic, and onions in pan first. Cook for about 3 minutes. Then add the rest of the vegetables. Cook until chicken is done and vegetables appear steamed, may need to cover in order to cook faster.
- 5
Sauce:
- 6
Add all ingredients to small sauce pan, heat until smooth and blended
- 7
To serve: Place rice in dish, then vegetables on top, and pour sauce over. Can also garnish with chopped peanuts
Source: Christina (your sissy) Kennedy
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