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Publix Simple Meals

Peanut Satay Chicken With Edamame Sauté

Makes 4 Servings
Total Time:
20 minutes
Active Time:
20 minutes

Cooking Sequence

-- Prepare chicken and begin to marinate

-- Prepare sugar snap recipe - 10 minutes

-- Complete chicken and serve - 10 minutes

Peanut Satay Chicken


1 lb chicken breast tenders

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/2 cup peanut satay sauce, divided

Cooking spray


-- Preheat grill (or grill pan).


1. 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.

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


-- Trim stems and strings from peas, if needed.


1. 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.

2. 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.

Aprons Advice

-- Complete your meal with an Asian salad blend, a crusty baguette, and rice pudding for dessert.

-- Add chopped peanuts to the chicken recipe for added crunch.

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Peanut Satay Chicken

CALORIES (per 1/4 recipe) 200kcal; FAT 8g; CHOL 65mg; SODIUM 320mg; CARB 6g; FIBER 1g; PROTEIN 25g; VIT A 6%; VIT C 2%; CALC 2%; IRON 6%

Edamame Sauté

CALORIES (per 1/4 recipe) 380kcal; FAT 16g; CHOL 15mg; SODIUM 450mg; CARB 40g; FIBER 6g; PROTEIN 12g; VIT A 20%; VIT C 25%; CALC 10%; IRON 15%

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