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Chicken saté with rice and peas

Recipe from: 1/1/2001 12:00:00 AM
Ingredients 8
Servings 4


  • 4
    skinless, boneless chicken breasts, cut into thin strips
  • oil
  • salt and milled pepper
  • ml
    peanut butter
  • 5
    reduced-sodium soy sauce
  • 500
    quick-cooking white or brown rice
  • 250
    frozen green peas, thawed
  • ml
    chicken stock


Sauté chicken in a little oil in a large nonstick pan over medium-high heat until golden brown on all sides and cooked through, about 3 to 5 minutes. (The chicken could also be grilled.) Season with salt and pepper. In a small saucepan, combine stock, peanut butter and soy sauce. Simmer for 2 minutes until hot, stirring with a wire whisk (or microwave on high for 1 minute). Cook rice according to packet instructions. Remove from heat and stir in peas. If desired, season with salt and pepper. Serve chicken strips with peanut sauce and rice mixture on the side. Per portion: 1 767 kJ; 27,7 g carbohydrate; 39,8 g protein; 16,6 g fat

Read more on: poultry  |  grill

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