Chicken Satay Stir-Fry

Ingredients:

4 cups water
2 cups jasmine rice, rinsed (someone will be getting regular rice, I ran out)
1 tsp butter
2 tablespoons canola or safflower oil
1 3/4 pound chicken breast cut into bite-size pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots
6 scallions (optional)
1 cup snow peas

***Satay Sauce***

4 tablespoons chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1 piece (1-inch size) ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced

***Garnish***
1/4 cup chopped peanuts

Directions:

Heat water 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 and onion, stir-fry 3 minutes.

Add remaining veggies and stir-fry 5 minutes more. Heat sauce 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. Serve jasmine rice in a separate dish.

Have a great summer! I appreciate all of you...Bree, Kim and Thelissa!!! You make my life so much more enjoyable.