Chicken Satay with Orange Jasmine Rice
2 cups Jasmine rice
2 tsp dry orange zest (2 Tbsp fresh)
3 3/4 cups water
2 Tbsp vegetable oil
1 1/2 lbs chicken breast, cubed
1 medium sweet onion, peeled and chopped
2 cups bell peppers, chopped
1 tsp diced dried garlic
9 ounce jar satay sauce (I used Trader Joe’s)
1/2 cup orange juice
1 tsp dry cilantro (1 Tbsp fresh)
In a heavy larger saucepan bring the water and orange zest to a boil, add in the rice, stirring well. Turn down to low, cover tightly and let cook for 20 minutes.
In a large non-stick skillet or wok heat the oil over medium high. Add in the chicken and cook for a couple of minutes, add the onion, peppers and garlic. Cook till the chicken is golden brown and the vegetables are sizzling. Turn the heat down to low, add in the satay sauce and orange juice, stir through, let heat and stir in the cilantro.
Serve over the rice. Sprinkle on shredded coconut if desired.
Serves 3 to 4.