Chicken Satay Stir-Fry with Orange Scented Jasmine Rice
INGREDIENTS
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3 3/4 cups water
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2 oranges, zested
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2 cups jasmine rice, rinsed
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2 tablespoons canola or safflower oil, 2 turns of the pan
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1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
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3 cloves garlic, crushed
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1 medium yellow skinned onion, sliced
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1 red bell pepper, seeded, quartered and sliced
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1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
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6 scallions, cut on an angle into 2 inch pieces
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1 cup snow peas, a couple of handfuls
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4 rounded tablespoonfuls chunky peanut butter
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3 tablespoons dark soy, Tamari
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3 tablespoons honey
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1-inch ginger root, peeled and minced
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1 clove garlic, crushed
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1 teaspoon crushed red pepper flakes
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1/2 orange, juiced
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2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle
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2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish
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2 to 3 tablespoons chopped fresh basil leaves
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