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Thursday, April 1, 2010

Chicken Sate with Rice and Peas

Several years ago, my friend Jamie made this meal for lunch when I was visiting her, and I loved it and raved about it until she shared the recipe. Now this is a favorite meal at my house.

If you like Thai food or you're a sucker for peanut sauces (like me), I'm pretty sure you'll really enjoy this dinner.

1 pound boneless, skinless chicken breasts, cut into thin strips
salt and ground black pepper to taste
1/4 cup reduced-sodium chicken broth
1/4 cup reduced-fat creamy peanut butter
1 tbsp. reduced-sodium soy sauce
2 cups instant brown or white rice
1 cup frozen green peas, thawed

Saute chicken in a large, nonstick skillet over medium-high heat until golden brown on all sides and cooked through, about 3-5 minutes. Season with salt and pepper.

In a small saucepan, combine broth, peanut butter, and soy sauce. Simmer 2 minutes, until hot, stirring with a wire whisk.

Cook rice according to package directions. Remove from heat and stir in peas. If desired, season with salt and pepper.

Serve chicken strips with peanut sauce, rice mixture on the side.

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