1 cup carrots shredded store bought cut into matchsticks
1.5 pounds chicken breast tenders sliced
2 tablespoons flat-leaf parsley chopped for garnish
2 tablespoons basil leaves fresh chopped
1 clove garlic crushed
3 cloves garlic crushed
1 inch ginger root minced peeled
3 tablespoons honey
2 cups jasmine rice rinsed
0.5 juice of orange juiced
1 medium skinned onion yellow sliced
2 orange zest
4 tablespoon fuls chunky peanut butter
0.3 cup nut topping chopped
1 bell pepper red seeded sliced quartered
1 teaspoon pepper flakes red crushed
2 tablespoons safflower oil
6 scallions
1 cup snow peas
3 tablespoons soy dark
3.8 cups water
Equipment
frying pan
pot
ice cream scoop
Directions
Heat water with orange zest to boiling.
Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
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.
Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined.
Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables.
Sprinkle the platter with chopped nuts, cilantro, and basil.
Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.
