Monday, October 6, 2008

Chicken Satay Stirfry with Orange Rice

I've made this Rachael Ray knockoff a few times and it's delicious. (Original recipe here) It isn't really a 30-minute meal though. I used brown rice, ground ginger, and much less chicken.

1 1/2 c. brown rice
3 c. water
zest of 1 orange
Stir Fry:
2 T. oil
2 chicken breasts, cut into pieces
3 cloves garlic, crushed
1 onion, sliced
1 red pepper, sliced
1 c. shredded carrots
6 scallions, cut into 1 inch pieces
1 c. snow peas
Satay Sauce:
4 T. peanut butter
3 T. soy
3 T. honey
1/2 t. ginger
1 t. crushed red pepper flakes
1/2 orange, juiced
2 T. chopped peanuts
2 T. chopped cilantro
Cook rice in water with orange zest. Geat oil in skillet over high heat. Add chicken, garlic and onion, stir fry until chicken is nearly cooked. Add remaining veggies and stir fry 5 minutes. Heat all ingredients for sauce over low heat, stirring. Transper stir fry to platter and pour sauce evenly. Sprinkle with garnish and serve over rice.

No comments: