Peanut Satay Chicken with Edamame Sauce

peanut satay chicken with edamame saute recipe

Ingredients for Chicken:
1 lb chicken breast tenders
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup peanut satay sauce, divided
Cooking spray

Directions for Chicken:

  1. Preheat grill (or grill pan). Season chicken with salt and pepper; coat with 1/4 cup satay sauce. Let stand 5–10 minutes to marinate.
  2. Coat chicken with cooking spray. Place chicken on grill (or in grill pan); grill 2–3 minutes on each side or until 165°F. Remove from grill and top with remaining 1/4 cup sauce. Serve.

Ingredients for Edamame Sauté:
1 (8-oz) package fresh sugar snap peas
2 tablespoons canola oil
1 cup fresh pre-sliced white mushrooms
1 (10-oz) package shelled edamame
1/4 cup horseradish sauce
1/4 cup mirin (or white wine)
2 tablespoons reduced-sodium soy sauce
1 (8.8-oz) pouch pre-cooked brown rice

Directions for Edamame Sauté:

  1. Trim stems and strings from peas, if needed.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add sugar snaps, mushrooms, and edamame; cook 2–3 minutes or until sugar snaps are tender.
  3. Reduce heat to medium-low. Combine horseradish sauce, mirin, and soy sauce. Stir sauce and rice into sugar snap mixture; cook 2–3 more minutes to heat rice. Remove from heat. (Cover to keep warm until ready to serve, if needed.) Serve.

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