Chicken Satay
Glass Noodles with Bok Choy
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- 3 boneless, skinless chicken breasts, cut into thin strips
- ¼ cup fresh orange juice
- ¼ cup low-sodium soy sauce, divided
- 1 tsp dark sesame oil
- 2 cloves garlic, minced
- ¼ cup chopped fresh cilantro (or use flat-leaf parsley)
- 6 Tbsp warm water
- 6 Tbsp chunky natural peanut butter
- 2 tsp honey
- ¾ tsp crushed red pepper
Instructions
- Thread chicken onto metal or bamboo skewers. Place in a 13- x 9-inch baking dish.
- Combine orange juice, 3 Tbsp soy sauce, sesame oil, and garlic; pour over kabobs. Let stand at room temperature 15 minutes, turning once.
- Preheat grill to medium-high heat. Combine cilantro, water, peanut butter, honey, red pepper, and 1 Tbsp soy sauce.
- Grill kabobs, covered, 5 to 6 minutes or until done, turning once. Serve with sauce.
Side Dish Ingredients
- 2 (8-oz) pkg cellophane brown rice noodles
- 1 head bok choy, shredded
- 3 Tbsp dark sesame oil
- 2 green onions, chopped
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp rice vinegar
Side Dish Instructions
- Cook noodles according to package directions.
- Meanwhile, sauté bok choy in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender.
- Add onions, soy sauce, and vinegar. Cook 1 minute. Stir in noodles.
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