Quick Chicken Satay with Asparagus
- Total Time
Serve the satay over a bed of hot brown basmati rice or wild rice, or a combination of rices.
uncooked boneless skinless chicken breast(s)10 oz, each cut into 6 long strips
teriyaki sauce5 tsp
uncooked asparagus1 pound(s), 16 spears, trimmed
low sodium soy sauce2 tsp
canola oil2 tsp
- 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.