Chicken Satay
Stir-Fry Vegetables
Ingredients
- ¾ lb chicken tenders (or use boneless, skinless chicken breasts, cut into strips)
- 2 Tbsp fresh orange juice
- 2 Tbsp low-sodium soy sauce, divided
- ½ tsp dark sesame oil
- 1 clove garlic, minced
- 2 Tbsp chopped fresh cilantro (or use flat-leaf parsley)
- 2 Tbsp warm water
- 2 Tbsp natural peanut butter
- ½ tsp honey
- ½ tsp Sriracha hot sauce
- 1 (8.5-oz) pouch microwavable brown basmati rice
Instructions
- Preheat grill to medium-high heat. Thread chicken onto metal or bamboo skewers. Place in a 13- x 9-inch baking dish.
- Combine orange juice, 1 Tbsp soy sauce, oil, and garlic; pour over kabobs. Let stand at room temperature 30 minutes, turning once.
- Combine cilantro, warm water, peanut butter, honey, Sriracha, and 1 Tbsp soy sauce.
- Cook rice according to package directions.
- Grill kabobs, covered, 5 to 6 minutes or until chicken is done, turning once. Serve over rice with peanut sauce.
Side Dish Ingredients
- 1 (12-oz) pkg vegetable stir-fry (such as Eat Smart)
- 1 Tbsp olive oil
- 2 tsp low-sodium soy sauce
Side Dish Instructions
- Sauté vegetables in hot oil in a large skillet over medium-high heat 5 minutes or until crisp-tender. Stir in soy sauce.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
476
|
113
|
589
|
| Fat (g) | 14 | 7 | 21 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 47 | 4 | 51 |
| Carb (g) | 40 | 10 | 50 |
| Fiber (g) | 3 | 4 | 7 |
| Sodium (mg) | 705 | 232 | 937 |
Clean Eating Meal Plan
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