Chicken Satay with Orange-scented Jasmine Rice

This recipe has a lot of ingredients and steps, but it is still pretty simple. And of course it could be simplified if you are in a hurry.

3 3/4 c water
2 oranges, zested
2 c jasmine rice, rinsed
2 T canola oil
1 1/2 lbs chicken breast, sliced on an angle into bite-size pieces
3 cloves garlic, crushed
1 red bell pepper, sliced
1 c shredded carrots
6 scallions, cut on an angle into 2 inch pieces
1 c snow peas

Satay sauce:

4 rounded T chunky peanut butter
3 T soy sauce
3 T honey
1 inch ginger root, peeled and minced (the rest of the root keeps indefinitely in your freezer, btw)
1 clove garlic, crushed
1 t red pepper flakes
1/2 orange, juiced


Garnish:

1/4 c chopped peanuts
3 T cilantro, chopped
3 T fresh basil, chopped

Bring the water and orange zest to a boil, add rice. Simmer covered for about 18 minutes. Fluff with fork. Heat oil in a skillet over high heat. Add chicken and garlic, cook for about 3 minutes. Add vegetables, and cook for about 5 minutes more. For sauce, mix all ingredients in a small saucepan over low heat until smooth. Pour sauce over vegetables and toss to mix. Sprinkle with the garnishes. Serve the satay over the rice.

This one is hard to sell to the kids, although my husband will eat it. I've tried keeping the sauce separate, but that doesn't seem to help the kids eat the chicken or vegetables. They eat the rice though. This time, I used somewhat less chicken, and then added some frozen edamame when I added the vegetables.