Chicken Stir-Fry with Orange Jasmine Rice

This is a first try recipe, but we were really excited to try it because it sounded so good. It seems like a lot of ingredients but a lot of the things are repeats. This meal is so fast and so easy to make. Trust me on this one, its delicious, we are looking forward to the leftovers! The orange flavored jasmine rice is a nice change to plain rice, it turned out really good!

Ingredients

Rice
2 Oranges, zested
2 cups Jasmine Rice
3 cups water
1 tablespoon olive oil

Stir Fry
2 tablespoons canola oil
Chicken breast tenders (about 2 packages) sliced into bite sized pieces
3 Cloves of garlic, minced
1 medium yellow onion, sliced
1 1/2 cups of broccoli slaw (shredded broccoli and carrots)
1 red bell pepper, sliced
6 scallions

Satay Sauce
4 tablespoons of chunky peanut butter
3 tablespoons soy sauce
3 tablespoons honey
1 tablespoon garlic, minced
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1/2 of an orange, juiced

Lets get started:

Rice- Heat water with the orange zest and bring to a boil. Add rice, return to boil stir. Add in the oil, this will help to keep the rice from sticking to the pan when it is cooked, continue to stir throughout cooking. Cook rice until tender, about 18 minutes. Fluff with a fork.


Stir Fry-Add canola oil to a large nonstick skillet over high heat. Once skillet has heated up, add the onions, garlic, and peppers. Cook until everything is soft, about 5 minutes. Stir throughout this process so you do not burn the garlic and onions. Add in the chicken, it should cook pretty fast since it has been cut into small pieces. Once the chicken is cooked, add in the broccoli slaw and scallions. Cook for about 5 minutes.



Satay Sauce- Heat all of the ingredients for the sauce, we just did this in a bowl and put it in the microwave. It could also be done in a pan on the stove, but the sauce just needs to be heated up so our way was a little faster and easier. Pour the sauce on the stir fry and mix together.



ENJOY!!



Melanie & Michael