I want to hate Rachael Ray, I really do. But I have to admit that I have yet to make a recipe of hers that isn’t good. For many of the “celebrity” chefs and hosts, it follows that they have to have something that makes them popular or “TV worthy.” And with few exceptions, when I make one of their recipes, I am usually pretty happy with it, whether or not I dilly and dally with it on a fit of whimsy. As I get older, I am down with taking a tour bus, just like I am down with listening to someone who has an excellent idea or angle or dish. In essence, I have no loss of pride or penis size in following a celebrity’s recipe, and neither should you. So, while Rachael Ray’s scratchy voice might make me run to a cab if I had to engage in pillow talk with it, I welcome her recipes with gusto.
Such is the case with this Chicken Satay recipe (http://www.foodnetwork.com/recipes/rachael-ray/chicken-satay-stir-fry-with-orange-scented-jasmine-rice-recipe/index.html). I took liberties with it, to be sure, and it’s pretty damn good. I harvested some of my oranges the other day, and I am always down with Thai food with a peanut sauce, so this recipe came out in a search, and it’s a keeper.
I tried to find the nutritional value of it and found little, really. One website said that 1/2 of my recipe would be an old Weight Watchers 4, but just the stir fry (Points Plus can fuck off). So, does that mean the sauce too, or just the stir fry? The bastards, they weren’t specific. But I would guess that 1/3 of my recipe below would be an old Weight Watchers 8, with rice and sauce. The reason I say this is because there really isn’t much fat in it; the peanuts and peanut butter, and maybe some of the honey, are the only ingredients that make the calories go up. When all is said and done (and I’m a guy, so I can get away with it on Weight Watchers), give it a 9 or a 10 on old Weight Watchers.
I also learned that this is another great way to cook rice, and I will experiment with it in the future. I have always been an oil-in-the-pan-and-then-the-rice-and-the-water sort of guy. But her way works well here. I did try to forget the scratchy voice telling me what to do, and I thank the local wine industry for helping with that.
The prep work is fun with this. Just get all of the veggies ready to go, and get the rice cooked, and the rest is easy as pie. You don’t even have to use EVOO, thank god.
Chicken Satay Stir Fry with Orange Rice
Serves 3 to 4
Orange Rice Ingredients:
2 cups rice, rinsed
the zest of 2 oranges
3 3/4 cups water
Makin’ the Rice:
In a saucepan, heat the water with the orange zest until boiling. Add the rice and return to a boil. Cover, reduce the heat to low, and cook for 18 minutes. Uncover it and fluff it with a fork. It’s ready to serve at this point.
Chicken Stir Fry Ingredients:
2 tbsp. oil, canola or vegetable or peanut, dude
1 lb. boneless skinless chicken breast, cut into 1″ pieces, and doused with a few squirts o’ soy sauce for good measure
1 medium onion, thinly sliced
4 cloves garlic, smashed well with the flat side of a knife
1 bell pepper, sliced into strips (take out the seeds and the membranes, wise guy)
2 carrots, peeled, and cut into 2″ matchsticks (totally fun to do)
1 bunch of green onions, ends removed and cut into 2″ pieces on an angle
1 cup green beans (partially cooked) or snow peas (note: I hate snow peas, so partially cooked green beans are a great substitute for them in a stir fry for me)
Makin’ the Stir Fry:
In a large nonstick skillet, heat the oil over high heat until hot. Add the chicken, onions, and garlic. Saute this for about 5 minutes until the chicken is browned and the onions are wilting a bit.
Add the rest o’ the veggies and saute this for about 6 to 9 minutes. I actually covered the skillet for a few minutes because I’m anal about the chicken being cooked, but that’s me. After about 8 minutes, it should be ready to go. Meanwhile, get the sauce done.
Satay Peanut Sauce Ingredients:
4 tbsp. peanut butter (if you have chunky, great. If not, add a few tablespoons of chopped peanuts)
3 tbsp. soy sauce
3 tbsp. honey
2 inch chunk of ginger root, peeled and minced
1 clove of garlic, either pressed or minced finely
1/2 tsp crushed red pepper flakes
the juice of 1 medium orange (use one of the ones you zested, wise guy)
Makin’ the Sauce:
Combine all of the ingredients and stir it over medium-low heat. Use a whisk to really get this mixed and don’t let it burn.
To put it all together, take a scoop or two o’ rice and put it on the plate. Put 1/4 to 1/3 of the stir fry on the plate next to it. Take a few good spoonfuls o’ the sauce (1/4 to a 1/3 of it, duh) and drizzle it over everything, or just the stir fry, if you’re weird like that. You’ll get this:
This tickled our taints. It’s filling, flavorful, exotic, nutritious, and elegant. No sriracha, soy, or any other condiment was needed. So a big thank you to Rachael Ray, and may your scratchy voice remain at a bar and not in a cab ride home with me after gin and tonics.
Until later, eat, drink, and peace out.
©Jon Marino 2013