Chicken Satay Stir-Fry

3 3/4 c water
2 oranges zested
2 c jasmine rice, rinsed
2 tbsp canola or safflower oil, 2 turns of the pan
1 1/2-1 3/4 lbs chicken breast tenders, 2 pkg sliced on angle into bite size pieces
3 cloves garlic, crushed
1 med yellow skinned onion sliced
1 red bell pepper seeded, quartered and sliced
1 c shredded carrots
6 scallions cut on angle into 2 inch pieces
1 c snow peas

Satay Sauce:
4 rounded Tbsp chunky peanut butter
3 Tbsp dark soy Tamari
3 Tbsp honey
1 inch ginger root peeled and minced
1 clove garlic crushed
1 tsp crushed red pepper flakes
1/2 orange juiced

Garnish:
2 oz (1/4 c) chopped peanuts
2-3 Tbsp chopped cilantro leaves
2-3 Tbsp chopped basil leaves

Heat water w/orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce to simmer. Cook rice until tender (18 min). Fluff w/fork.
For stir fry, heat large nonstick skillet over high heat. Add chicken, garlic and onion, stir fry 3 min. Add remaining vegetables and stir fry 5 min more. Heat all ingredients for sauce together in small pot over low heat, stirring sauce until all ingredients are combined. Transfer stir fry to large platter and pour sauce evenly over chicken and vegetables. Sprinkle platter with nuts, cilantro and basil. Serve rice in separate dish w/ice cream scoop.