Ingredients

• 1 lb chicken breast tenders
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• ½ cup peanut satay sauce, divided
• Cooking spray

Prep

• Preheat grill (or grill pan).

Steps

1. Season chicken with salt and pepper; coat with ¼ 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 and until 165°F. Remove from grill and top with remaining ¼ cup sauce. Serve.

Ingredients

• 1 (8-oz) package fresh sugar snap peas
• 2 tablespoons canola oil
• 1 cup fresh presliced white mushrooms
• 1 (10-oz) package shelled edamame
• ¼ cup horseradish sauce
• ¼ cup mirin (or white wine)
• 2 tablespoons reduced-sodium soy sauce
• 1 (8.8-oz) pouch precooked brown rice

Prep

• Trim stems and strings from peas, if needed.

Steps

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. Serve.