2

Quick Chicken Satay with Asparagus

Total Time
20 min
Prep
5 min
Cook
15 min
Serves
2
Difficulty
Easy
Serve the satay over a bed of hot brown basmati rice or wild rice, or a combination of rices.
Ingredients

uncooked boneless skinless chicken breast(s)

10 oz, each cut into 6 long strips

teriyaki sauce

5 tsp

uncooked asparagus

1 pound(s), 16 spears, trimmed

low sodium soy sauce

2 tsp

canola oil

2 tsp

Instructions

  1. 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.
  2. Toss together the chicken and teriyaki sauce in a medium bowl.
  3. 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.

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