Chicken Satay Stir-Fry
Ingredients:
1 3/4 cups broth
1/4 cup orange juice
1 cups brown rice
2 tablespoons olive oil
1 chicken breast, bite-sized pieces
3 cloves garlic, crushed
1 cup diced carrots
1 cup frozen edemame
Satay Sauce:
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1/4 tsp cayenne pepper
1/4 cup orange juice
Ingredients:
1 3/4 cups broth
1/4 cup orange juice
1 cups brown rice
2 tablespoons olive oil
1 chicken breast, bite-sized pieces
3 cloves garlic, crushed
1 cup diced carrots
1 cup frozen edemame
Satay Sauce:
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1/4 tsp cayenne pepper
1/4 cup orange juice
Combine rice, broth, and juice; bring to a boil. Cover pot and reduce heat to simmer. Cook rice until tender, 40 minutes. Fluff with fork.
For stir-fry, heat a large nonstick skillet over high heat. Add Carrots, edemame, and garlic, cook until carrots are almost tender. Add chicken and sauce, cook until chicken is done.
Serve over rice.
Based on a recipe from Rachel Ray.
