Chicken Satay With Orange Scented Jasmine Rice Recipes

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CHICKEN SATAY WITH RICE



Chicken Satay with Rice image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 cup quick-cooking brown rice, cooked according to package directions
1 pound boneless, skinless chicken breasts, cut into thin strips
Salt and ground black pepper
1 tablespoon peanut or olive oil
1 cup peanut sauce
2 tablespoons hoisin sauce
1 teaspoon hot sauce or to taste

Steps:

  • Prepare rice according to manufacturers instructions.
  • Skewer strips of chicken on bamboo or metal skewers. Season with salt and pepper. Heat oil in a large skillet or grill pan over medium heat. Add chicken skewers and cook 5 to 7 minutes, until golden brown and cooked through, turning frequently.
  • Meanwhile, in a small saucepan, combine peanut sauce, hoisin sauce, and hot sauce. Set pan over medium-high heat and bring to a simmer. Simmer 5 to 7 minutes, until sauce reduces slightly.
  • Serve chicken with peanut sauce on the side for dipping and brown rice.

CHICKEN SATAY WITH ORANGE SCENTED JASMINE RICE



Chicken Satay With Orange Scented Jasmine Rice image

Another recipe from Rachael Ray! I changed it around a little to make it easier for me. This is easy and really tasty! Plus it is colorful and pretty. Doug liked the chicken, but wasn't too crazy about the peanut sauce on the veggies. Garnish with cucumber and orange slices.

Provided by dicentra

Categories     Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 18

2 cups water
1 orange, zest of (only the orange part, no white)
1 cup jasmine rice, rinsed
1 tablespoon oil
1 1/2-1 3/4 lbs chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces (8 tenders)
2 garlic cloves, crushed
1 medium yellow onion, sliced
1 red bell pepper, seeded, quartered and sliced (green is okay too, but red would be prettier)
1 cup shredded carrot
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls (regular peas are fine too)
1/4 cup peanut butter
3 tablespoons dark soy sauce
3 tablespoons honey
1 inch gingerroot, grated
1 garlic clove, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juice of

Steps:

  • Combine zest, water and rice in rice cooker. Set to cook. It will be done about the same time as the stir fry if you do this step first.
  • For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more.
  • Combine all ingredients for sauce together in a microwave safe bowl, stirring the sauce until all ingredients are combined. Microwave for 30-45 seconds. Stir well to combine.
  • Combine the sauce with the chicken and vegetables and serve over hot rice.

Nutrition Facts : Calories 397.4, Fat 9.5, SaturatedFat 1.9, Cholesterol 65.8, Sodium 647.1, Carbohydrate 44.9, Fiber 3.7, Sugar 13.9, Protein 33.4

CHICKEN SATAY WITH ALMOND SAUCE



Chicken Satay With Almond Sauce image

Make and share this Chicken Satay With Almond Sauce recipe from Food.com.

Provided by Brookes Kitchen

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
1/2 cup plus 1 teaspoon low-sodium tamari
1 orange, juice of (about 1/2 cup)
1 lime, juice of (about 11/2 tablespoons)
3 garlic cloves, chopped
1/4 cup rice wine vinegar
2 tablespoons almond butter, natural
1 tablespoon honey
1 tablespoon fresh ginger, minced
1/4 teaspoon toasted sesame oil
olive oil flavored cooking spray, for the grill

Steps:

  • Slice the chicken breast into thin strips 3 to 4 inches long; this is easier to do if the chicken is placed in the freezer for 20 minutes before slicing. You should have about 40 slices (count out and set aside roughly half as many wooden skewers as you have slices of chicken). In a medium bowl, mix the 1/2 cup tamari, the orange juice, lime juice, and two of the garlic cloves.
  • Add the chicken slices. Cover the bowl and refrigerate for at least one hour and up to overnight.
  • Before you are ready to grill the chicken, soak the wooden skewers in water for at least 20 minutes.
  • Meanwhile, in a blender or the work bowl of a food processor, place the vinegar, almond butter, honey, ginger, sesame oil, 1 teaspoon tamari, and remaining garlic clove. Blend or process until smooth. Set aside until ready to serve.
  • If using a gas or charcoal grill, spray the grill with olive oil and prepare a medium-hot grill. If using a grill pan, spray it with olive oil and heat over medium- high heat.
  • Pat the chicken slices dry, and thread two slices onto each skewer. Grill for two to three minutes per side. Arrange the hot skewers on a platter and either drizzle the sauce over or serve the sauce in a bowl alongside the skewers.

Nutrition Facts : Calories 213.9, Fat 7.7, SaturatedFat 1, Cholesterol 72.6, Sodium 150.1, Carbohydrate 10, Fiber 1, Sugar 6.7, Protein 26.2

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