Pan-fried chicken satay with orange jasmine rice

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. 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.
4. Serve the jasmine rice on a separate plate with an ice cream scoop (this makes perfect, beautiful, round portions of rice on your plates).