Chicken Satay Stir Fry

I adapted this from a Rachel Ray recipe on Food Network. It will be a new staple for us because it was dee-lish! Try it out

This is not copied exactly from Foodnetwork.com. I changed up a few things.

What's below is my adaptation. Go to the link for the actual recipe. You could really change up the vegetables to suit your taste, we did. The main thing is the satay sauce.

Chicken Satay Stir-Fry with Orange Scented Jasmine Rice

Rice:

3 3/4 c. water

2 oranges, zested

2 cups jasmine rice, rinsed

Stir Fry:

2 tbs. canola oil

1 pkg. (about 1.3 lb.) chicken breast tenders, sliced into bite-sized pieces

3 cloves minced garlic

1 onion, sliced

1 green pepper, sliced

1 bunch fresh broccoli

about 4-5 baby portabello mushrooms, rough chopped

*The original recipe uses onion, peppers, carrots, garlic, snow peas, & scallions.

Satay:

4 rounded tbs. peanut butter

3 tbs. GF soy sauce

3 tbs. honey

1" of ginger root, shredded

1 clove garlic, minced

1 tsp. crushed red pepper flakes

1/2 orange, juiced

*As the sauce warms, it thickens. You will probably want to add a little water to thin.

Garnish:

chopped peanuts

Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, about 18 minutes. Fluff with fork.

For stir-fry, heat a large skillet to high heat. Add oil, chicken, garlic, and onion. Stir fry for 3 minutes. Add remaining veggies and stir-fry 5 minutes more.

Heat the ingredients for the sauce under low heat in a small saucepan, whisking to combine.

When ready to serve, I added the sauce directly to the stir-fry pan.

Enjoy!