1 lb chicken breast tenders
1 8 oz package fresh sugar snap peas
1 cup fresh sliced mushrooms
1 10 oz package shelled edamame
1/4 cup horseradish sauce
1 8 oz package pre-cooked brown rice, or 1 cup brown cooked rice
1/2 cup peanut satay sauce (usually comes in a jar)
1/4 cup mirin or white wine
2 TBS soy sauce
2 TBS oil
1/2 teaspoon salt
Cook rice. Season chicken with salt and pepper and coat with 1/4 cup peanut satay sauce. Marinate for 10 minutes. While chicken is marinating, heat pan on medium heat with oil. Add sugar snap peas, mushrooms, and edamame. Cook for 2-3 minutes. Turn heat to low. Combine horseradish, mirin, and soy sauce. Add cooked rice to vegetables, add horseradish sauce, and cook on low for 5 minutes. Meanwhile, in separate grill pan or on grill, grill chicken. Once chicken is cooked, place chicken over rice-veggie mixture, and coat with remaining 1/4 cup peanut sauce. Serve!
For anyone who has spent time in the south, you know Publix. In addition to their weekly BOGOs (buy one get one free!) they have great recipes (Aprons recipes). This is a Publix Aprons recipe that my mother-in-law made on a trip to Florida. It was a big hit, and is delicious in addition to being pretty healthy.