On weeknights, I am always trying to speed up the process of preparing dinner. Since I had purchased some skinless, boneless chicken thighs from the store, I decided to marinade them for a couple of hours in a satay concoction recipe from williams-sonoma cookbook. Instead of threading them into individual sticks, I cooked them in a non-stick skillet until most of the liquid is gone. Hence a stir-fry chicken satay dinner! Served with peanut sauce and rice on the side. The recipe can be found here.