Pan-fried chicken satay with orange jasmine rice
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 809, total fat 35 G., saturated fats 6 G., proteins 30 G., carbohydrates 96 G., fiber 7 G., cholesterol 50 mg, sodium 1090 mg, sugar 20 G.
Calories 809, total fat 35 G., saturated fats 6 G., proteins 30 G., carbohydrates 96 G., fiber 7 G., cholesterol 50 mg, sodium 1090 mg, sugar 20 G.
Hundreds of rave five-star reviews don't lie: this recipe from Rachael Ray is a real find. She makes the satay sauce from scratch for her Thai-inspired stir-fry, which features chicken, oranges, and plenty of fresh vegetables. It's served with jasmine rice, which has a subtle citrus aroma.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken
- 3 and 3/4 cups water
- Zest of 2 oranges
- 2 cups washed jasmine rice
- 2 tbsp vegetable or safflower oil, 2 turns of the pan
- 700–800 g chicken fingers, cut diagonally into small pieces
- 3 cloves garlic, crushed
- 1 medium onion, thinly sliced
- 1 red bell pepper, seeded, quartered and sliced into strips
- 1 cup store-bought grated carrots or 2 medium carrots, cut into strips
- 6 green onions, cut diagonally into 5cm long pieces.
- 1 cup of peas in pods
Sauce
- 4 tablespoons coarse peanut butter
- 3 tablespoons Tamari dark soy sauce
- 3 tablespoons of honey
- Ginger root 2.5 cm, peeled and chopped
- 1 clove garlic, minced
- 1 teaspoon crushed red pepper flakes
- Juice of half an orange
Innings
- 60g (1/4 cup) chopped peanuts or nut toppings, available in the baking aisle
- 2–3 tablespoons chopped cilantro or parsley leaves
- 2–3 tablespoons chopped fresh basil leaves
We recommend
Recipes with similar ingredients: chicken breasts, jasmine rice, sweet pepper, carrot, sugar snap peas, parsley, basil, Peanut, ginger root, Orange juice, soy sauce, honey
Cooking the dish according to the recipe:
- Bring the water and orange zest to a boil. Add the rice, bring to a boil again, and stir. Cover the pan and reduce the heat. Cook the rice until tender, about 18 minutes. Fluff with a fork.
- Heat a large nonstick skillet over high heat. Add the chicken, garlic, and onion and cook, stirring, for 3 minutes. Add the bell pepper, carrots, peas, and green onions and cook, stirring, for another 5 minutes.
- Combine all sauce ingredients in a small saucepan and heat over low heat, stirring.
Transfer the pan contents to a large platter and pour the sauce evenly over the chicken and vegetables. Sprinkle with chopped peanuts, cilantro, and basil. - Serve the jasmine rice on a separate plate with an ice cream scoop (this makes perfect, beautiful, round portions of rice on your plates).
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