Chicken Saté with Peanut Sauce Menu

Spice up suppertime with this Indonesian-inspired menu. (Serves 4)

Chicken Saté with Peanut Sauce

Assorted vegetable saté: Heat 1 tablespoon canola oil over medium-high heat in a large skillet. Add 2 cups snow peas, 2 cups julienne-cut shiitake mushrooms, and 1 cup julienne-cut red bell pepper to pan. Stir in 1 tablespoon low-sodium soy sauce, 1 teaspoon lime juice, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt and a dash of sugar; sauté 5 minutes or until vegetables just begin to soften.

White rice with green onions

Cooking Light, March 2006
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