Chicken Satay Stir Fry With Orange Scented Jasmine Rice Food

CHICKEN SATAY WITH ORANGE SCENTED JASMINE RICE

Steps:

• Combine zest, water and rice in rice cooker. Set to cook. It will be done about the same time as the stir fry if you do this step first.
• For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more.
• Combine all ingredients for sauce together in a microwave safe bowl, stirring the sauce until all ingredients are combined. Microwave for 30-45 seconds. Stir well to combine.
• Combine the sauce with the chicken and vegetables and serve over hot rice.

JASMINE RICE

Steps:

• Rinse and drain rice in cold water to remove starch and impurities. Place drained rice and the cold water in a heavy saucepan. Bring the water to a rolling boil, uncovered, over high heat.
• Stir, reduce the heat to low, cover the pan tightly, and cook for 20 minutes. Remove the covered pan from the heat and let stand 10 minutes without removing the lid.
• Remove the lid and fluff the rice gently with a fork or rice paddle. Serve warm.

CHICKEN SATAY STIR-FRY

Steps:

• Slice chicken breast into strips and blend with the soy sauce, vinegar, sugar, five-spice and garlic. Cover and leave to marinade in the fridge for at least 30min.
• Drain the chicken, reserving any marinade.
• Heat the wok, then add the groundnut oil. When hot, add 2 garlic cloves, onion and chicken and stir-fry for 3 min.
• Add remaining veggies and stir-fry for 4 min or until meat is tender and veggies have softened
• Blend the reserve marinade, the peanut butter and 2 tbsp of hot water. When smooth, stir into the wok for several minutes until the sauce is thick.
• Serve on a bed of jasmine rice and sprinkle with coriander and chopped nuts