Chicken Satay Stir Fry With Orange-Scented Jasmine Rice

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

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)

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

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