Chicken Satay Stir-Fry With Orange Scented Jasmine Rice
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3.75 cups
Water2 cups
Jasmine Rice (rinsed)2 tbsps
Canola1 clove
Garlic (crushed)1 medium
Onion (yellow skinned, sliced)3 tbsps
Honey2.25 cup ounces
Peanut (chopped)3 tbsps
Cilantro Leaves (chopped)3 tbsps
Basil Leaves (chopped fresh)Directions:
1
Add remaining veggies and stir-fry 5 minutes more
2
Heat water with orange zest to boiling
3
Add rice, return to boil, stir
4
Cover pot and reduce heat to simmer
5
Cook rice until tender, 18 minutes
6
Fluff with fork
7
For stir-fry, heat a large nonstick skillet over high heat
8
Add chicken, garlic and onion, stir-fry 3 minutes
9
Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined
10
Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables
11
Sprinkle the platter with chopped nuts, cilantro, and basil
12
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