Chicken saté with rice and peas

Name: Chicken saté with rice and peas
Yield: 4 servings
Cuisine: Boil
Ingredients: 4.00 chicken breast fillets skinned, deboned, strips; oil; salt and freshly ground black pepper; 0.00 ml peanut butter; 5.00 ml soy sauce reduced-sodium; 500.00 ml rice; 250.00 ml peas frozen; 0.00 ml stock chicken

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (8)

4.00	chicken breast fillets — skinned, deboned, strips
	oil
	salt and freshly ground black pepper
0.00 ml	peanut butter
5.00 ml	soy sauce — reduced-sodium
500.00 ml	rice
250.00 ml	peas — frozen
0.00 ml	stock — chicken

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Method:

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