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Chicken satay with sugar snap pea rice

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Ingredients for 2 servings:

  • 2 garlic cloves
  • ½ tsp chili powder
  • 3 tbsp soy sauce
  • 250 g chicken breast fillet(s)
  • 85 g rice
  • 150 g sugar snap peas
  • 6 shashlik skewers
  • Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Marinated chicken skewers on salted snap pea rice. Quick and delicious!

Mix the garlic with the chili powder and soy sauce. Slice the poultry into thin strips and toss with the marinade, then set aside. Chop the snow peas as desired or leave them whole and heat them in a pan with a little oil. Then season with salt and mix with the rice. Thread the poultry onto the skewers and cook in the pan over medium heat for about 5 minutes. Serve with the rice. Enjoy! 🙂

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chicken satay with sugar snap pea rice

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