Quick chicken satay with asparagus
2 - 5
PersonalPoints™ per serving
This delicious chicken satay can be made, from start to finish, in just 20 minutes, and is chockfull of flavor in spite of a short ingredient list. Simply thread strips of chicken that's been tossed with teriyaki sauce onto wooden skewers, then roast in the oven alongside asparagus spears that have been brushed with soy sauce and canola oil. It's a one-pan wonder that hits all the right savory profiles. You can opt to serve the satay over a bed of hot brown basmati rice or wild rice, or a combination of rices, to make this feel like a more complete meal.
Uncooked boneless skinless chicken breast(s)
10 oz, each cut into 6 long strips
1 pound(s), 16 spears, trimmed
Low sodium soy sauce
- Preheat the oven to 375°F. Line a baking sheet with foil and spray with nonstick spray. Soak 6 (12-inch) wooden skewers in water 30 minutes.
- Toss together the chicken and teriyaki sauce in a medium bowl.
- Thread 2 pieces of chicken on each skewer and arrange on the prepared baking sheet. Place the asparagus next to the chicken in one layer. Brush the asparagus with the soy sauce and oil. Roast until the chicken is cooked through and the asparagus is tender, about 15 minutes.
- Yields 3 skewers and 8 asparagus spears per serving.