Peanut Satay Chicken

By: Maldives Aggressor

1 lb Chicken Breast Tenders
8 oz sugar snap peas
1 cup mushrooms
10oz shelled edamame
1/4 cup horseradish sauce
8oz precooked brown rice
1/2 cup peanut satay sauce
1/4 cup mirin (or white wine)
2 tablespoons reduced sodium soy sauce
2 tablespoons canola oil
1/2 teaspoon salt

Season chicken with salt and pepper and coat with satay sauce let stand 5-10 min. Coat chicken with cooking spray grill then add remainder of satay sauce. Preheat sauce pan on medium add sugar snap peas, mushrooms and edamame cook until tender. Reduce heat add horseradish sauce, miring and soy sauce. Stir and add brown rice. Cover and keep warm ready to serve!

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