Chicken Satay with Rice
.
Yield
4 servingsPrep
6 minCook
9 minReady
15 minIngredients
| 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 |
* |
Trans-fat Free, Low Carb
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.
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