- 3 3/4 cups water
- Zest of 2 oranges
- 2 cups jasmine rice, rinsed
- 2 tablespoons canola oil or safflower oil
- 1 1/2-1 3/4 pounds chicken breast tenders, sliced on an angle into bite-size pieces
- 3 cloves garlic, crushed
- 1 medium yellow onion, sliced
- 1 red bell pepper, seeded, quartered and sliced
- 1 cup store-bought shredded carrots 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)
For the satay sauce:
- 4 rounded tablespoons chunky peanut butter
- 3 tablespoons Tamari (dark soy sauce)
- 3 tablespoons honey
- 1 1-inch piece of ginger root, peeled and minced
- 1 clove garlic, crushed
- 1 teaspoon crushed red pepper flakes
- 1/2 orange, juiced
- 2 ounces chopped peanuts or nut topping (1/4 cup), available on the baking aisle
- 2-3 tablespoons cilantro leaves or flat leaf parsley, chopped, for garnish
- 2-3 tablespoons fresh basil leaves, chopped
Heat the water with the orange zest to boiling. Add the rice, return to a boil, then stir. Cover the pot and reduce the heat to simmer. Cook the rice until tender, about 18 minutes. Fluff with a fork.
For the stir fry, heat a large nonstick skillet over high heat. Add the chicken, garlic and onion and stir fry for 3 minutes. Add the remaining veggies and stir fry for 5 minutes more.
Heat all the ingredients for the sauce together in a small pot over low heat, stirring the sauce until all the ingredients are combined.
Transfer the stir fry to a large platter and pour the sauce evenly over the chicken and vegetables. Sprinkle the platter with the chopped nuts, cilantro and basil. Serve the jasmine rice in a separate dish using an ice cream scoop to serve the rice – it makes perfect, pretty, round portions of rice on the dinner plates.