Chicken Satay, Fried Rice and Roasted Broccoli

As I'm trying to get back on track I struggle to get in enough vegetables.  Tonights dinner would have been perfect if I would have remembered the roasted broccoli.  Instead I ended up with an almost entirely baige plate and when it's all baige, it's not healthy.  Fried rice may not be the healthiest dish but I did use brown rice which made it better for me and having a starch makes me feel like I'm cheating.

I usually start out with a recipe and then modify it towards my taste a number of times.  The original Chicken Satay came from Pillsbury Grilling #243, May 2001.  It would be interesting to see how far I've strayed

CHICKEN SATAY
6 chicken tenders or 4 breasts cut in ½" strips
Satay Sauce:
¼ C. chunky all natural peanut butter
¼ C. water
1 t. lime juice
1 t. soy sauce
1 T. grated ginger (½ inch)
1 T. brown sugar
¼ t. red pepper flakes

Mix sauce ingredients until smooth, set aside. Grill chicken on skewers or in a grill pan over medium heat for 4-5 minutes. Flip, brush with sauce and cook another 3-4 minutes. Use leftover sauce for dipping.

Tip:  If using wooden skewers sure to soak for 20-30 minutes in water before adding the meat/veggies and cooking so they do not burn when grilled.

Serving Suggestion: Serve with Fried Rice and Roasted Broccoli.

Variation: Easy Version: Mix 2 T. @ (peanut butter and Yoshida Gourmet sauce or teriyaki sauce) with a pinch of red pepper flakes. 

Shown here is also the fried rice I served with the Satay.  What I like about fried rice is that I can cook the rice earlier in the week and throw this together quickly.

FRIED RICE
 2 C. cooked brown rice
2 eggs, scrambled
1 onion, chopped
1 red bell pepper (5 mini), chopped
1 T. peanut oil
2 T. soy sauce
½ C. frozen peas

Scramble eggs, set aside. In a wok or large 10 inch fry pan, saute chopped onion and bell pepper in oil till translucent. Add cooked rice, heat to loosen. Add cooked eggs, peas and soy sauce. On medium heat, stir till heated through and peas thawed.