Chicken Satay served with Rice

Another one of Robin Miller's (from the Food Network) recipes for a quick fix dinner. Super easy and it was yet another hit with the family, I will definitely be serving this again.

2 cups quick-cooking brown or white rice, cooked according to package directions

1 pound boneless, skinless chicken breasts, cut into thin strips

Salt and ground black pepper

1 tablespoon peanut or olive oil

1 cup peanut sauce (recipe follows)

2 tablespoons hoisin sauce

1 teaspoon hot sauce or to taste

Prepare rice according to manufacturers instructions.

Skewer strips of chicken on bamboo or metal skewers. Season with salt and pepper. Heat oil in a large skillet or grill pan over medium heat. Add chicken skewers and cook 5 to 7 minutes, until golden brown and cooked through, turning frequently.

Meanwhile, in a small saucepan, combine peanut sauce, hoisin sauce, and hot sauce. Set pan over medium-high heat and bring to a simmer. Simmer 5 to 7 minutes, until sauce reduces slightly.

Serve chicken with peanut sauce on the side for dipping and brown rice.

Peanut Sauce

3 cups reduced-sodium chicken broth

2 tablespoons reduced-sodium soy sauce

2 tablespoons creamy peanut butter

2 teaspoons sesame oil

1 teaspoon hot sauce

In a medium saucepan, combine chicken broth, soy sauce, peanut butter, sesame oil, and hot sauce. Whisk until blended and set pan over medium heat. Bring to a simmer. Simmer 10 minutes.

Use the leftover sauce on some noodles or on a salad. This is also great for a Pad Thai sauce (recipe soon to follow).