Chicken Satay Stir Fry With Orange Scented Jasmine Rice Recipes

CHICKEN SATAY WITH ORANGE SCENTED JASMINE RICE

Chicken Satay With Orange Scented Jasmine Rice image

Another recipe from Rachael Ray! I changed it around a little to make it easier for me. This is easy and really tasty! Plus it is colorful and pretty. Doug liked the chicken, but wasn't too crazy about the peanut sauce on the veggies. Garnish with cucumber and orange slices.

Provided by dicentra

Categories Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 cups water
1 orange, zest of (only the orange part, no white)
1 cup jasmine rice, rinsed
1 tablespoon oil
1 1/2-1 3/4 lbs chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces (8 tenders)
2 garlic cloves, crushed
1 medium yellow onion, sliced
1 red bell pepper, seeded, quartered and sliced (green is okay too, but red would be prettier)
1 cup shredded carrot
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls (regular peas are fine too)
1/4 cup peanut butter
3 tablespoons dark soy sauce
3 tablespoons honey
1 inch gingerroot, grated
1 garlic clove, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juice of

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.

Nutrition Facts : Calories 397.4, Fat 9.5, SaturatedFat 1.9, Cholesterol 65.8, Sodium 647.1, Carbohydrate 44.9, Fiber 3.7, Sugar 13.9, Protein 33.4

CHILE CHICKEN WITH JASMINE RICE

Chile Chicken with Jasmine Rice image

Provided by Food Network

Categories main-dish

Time 49m

Yield 2 servings

Number Of Ingredients 16

Ingredients

12 ounces jasmine or basmati rice, washed until the water runs clear
2 cups boiling water
4 cloves garlic, crushed and finely chopped
2 tomatoes, sliced
1 (1-inch) piece fresh ginger, peeled, sliced and finely chopped
1 medium red chile, seeded and finely chopped
1/2 red pepper, seeded and sliced into strips
5 tablespoons water
2 tablespoons tomato ketchup
1 teaspoon light brown sugar
1 tablespoon groundnut oil (peanut)
9 ounces skinless chicken breasts, sliced
1 zucchini, sliced into strips
1/2 red bell pepper, seeded and sliced into strips
2 tablespoons light soy sauce
2 large spring onions (green), sliced lengthwise

Steps:

For the rice: Place the rice in a heavy-bottomed saucepan, and add the boiling water. Bring the mixture to a boil, and then cover it with a tight-fitting lid, and reduce the heat to low. Cook for 15 to 20 minutes. Uncover the pan, and remove it from the heat. Fluff up the rice grains with a fork, and serve immediately.
For the sauce: In a blender, puree the garlic, tomatoes, ginger, chopped chile, red pepper, water, ketchup, and brown sugar.
For the chicken: Heat a wok over a high heat, and add the groundnut oil. Add the chicken to the hot pan, and stir-fry for 2 to 3 minutes, or until the pieces start to turn brown. Add the zucchini, and red peppers and stir-fry together for another 1 minute. Pour in the sauce, and bring everything to a boil.
Season the dish with the soy sauce and garnish with the spring onions, and serve immediately with the jasmine rice.

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