Chicken Satay with Rice
.
Yield
4 servingsPrep
6 minCook
9 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
brown rice
quick-cooking |
*
|
| 1 | pound |
chicken breast halves, boneless, skinless
cut into thin strips |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | cup |
carob-peanut sauce
|
* |
| 2 | tablespoons |
hoisin sauce
|
|
| 1 | x |
sauce
hot to taste |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
brown rice
quick-cooking |
*
|
| 453.6 | g |
chicken breast halves, boneless, skinless
cut into thin strips |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 15 | ml |
olive oil
|
|
| 237 | ml |
carob-peanut sauce
|
* |
| 3E+1 | ml |
hoisin sauce
|
|
| 1 | x |
sauce
hot to taste |
* |
Directions
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.
