Chicken Satay Stir-Fry with Orange-Infused Jasmine Rice

Difficulty: Easy | Servings: 6 | Total Time: 40 minutes

Prep Time: 15 minutes | Cook Time: 25 minutes

Nutritional Information Per Serving

Ingredients

For the Orange-Infused Jasmine Rice:

3 cups water
Zest of 2 oranges
2 cups jasmine rice, rinsed

For the Chicken Stir-Fry:

2 tablespoons canola or safflower oil
1 to 1 pounds chicken breast tenders, sliced diagonally into bite-sized pieces
3 cloves garlic, crushed
1 medium yellow onion, sliced
1 red bell pepper, seeded, quartered, and sliced
1 cup shredded carrots or 2 medium carrots cut into matchsticks
6 scallions, cut diagonally into 2-inch segments
1 cup snow peas

For the Satay Sauce:

4 heaping tablespoons chunky peanut butter
3 tablespoons dark soy sauce or Tamari
3 tablespoons honey
1-inch piece of ginger, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
Juice of orange

For Garnish:

2 ounces ( cup) chopped peanuts or nut topping
2 to 3 tablespoons chopped fresh cilantro or flat-leaf parsley
2 to 3 tablespoons chopped fresh basil leaves

Instructions

Step 1: Prepare the Rice

In a pot, bring the water and orange zest to a boil. Stir in the jasmine rice and return to a boil. Cover, reduce heat to a simmer, and cook until tender, about 18 minutes. Fluff lightly with a fork before serving.

Step 2: Cook the Stir-Fry

Heat a large nonstick skillet over high heat. Add the oil, followed by the chicken, garlic, and onion. Stir-fry for 3 minutes to partially cook the chicken and soften the onions. Add the remaining vegetables and cook for an additional 5 minutes, stirring regularly.

Step 3: Make the Satay Sauce

While the vegetables cook, combine the peanut butter, soy sauce, honey, ginger, garlic, red pepper flakes, and orange juice in a small saucepan over low heat. Stir gently until well blended and warm.

Step 4: Assemble the Dish

Transfer the stir-fry mixture to a serving platter and drizzle the satay sauce evenly over the chicken and vegetables. Sprinkle the top with chopped peanuts, cilantro, and basil.

Step 5: Serve

Serve the orange-scented jasmine rice separately, using an ice cream scoop to present the rice in neat, rounded portions on individual plates.