Peanut Orange Chicken Satay

• 25 Wooden Kebab Skewers
• 1- 1/2 pound Boneless, Skinless Chicken Breasts
• 1/4 cups Peanut Butter
• 1/4 cups Fresh Squeezed Orange Juice
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Dark Brown Sugar
• 1 teaspoon Ground Ginger
• 1 teaspoon Ground Garlic
• 1 teaspoon Cayenne
• 3 whole Large Carrots, Shredded
• 2 whole Green Onions, Finely Diced
• 2 Tablespoons Fresh Cilantro, Minced
• 5 Tablespoons Rice Vinegar
• 1/4 teaspoons Salt
• 1 head (Small Head) Red Cabbage
• 1/4 cups Coconut Milk
• Peanut Oil, For Coating Skewers

1. 1.
2. Place skewers in a pan, cover with water and soak at least 1 hour.
3. 2.
4. Slice the chicken breasts lengthwise into 1/4 inch-thick strips.
5. Preheat oven to 375 degrees F.
6. 3.
7. To make chicken satay sauce: In a small bowl, combine peanut butter, fresh squeezed orange juice, soy sauce, dark brown sugar, ginger, garlic, and cayenne until smooth.
8. Set 1/4 cup of the satay sauce aside in a small mixing bowl to use in the Coconut Peanut Dressing.
9. 4.
10. Coat skewers with peanut oil.
11. This will prevent the cooked chicken from sticking.
12. 5.
13. Skewer 1 chicken strip per skewer.
14. You will need to poke each chicken strip 3-4 times as you run it down the length of the skewer.
15. 6.
16. Place skewered chicken on a large rimmed cookie sheet and coat with satay sauce.
17. You may need to get a little messy to do this properly!
18. 7.
19. Bake in the oven at 375 degrees F for 10-12 minutes until chicken is cooked through.
20. 8.
21. While the chicken is cooking, mix together carrots, green onions, fresh cilantro, 2 tablespoons of the rice vinegar and salt.
22. Also individually remove leaves from the cabbage head.
23. Large leaves can be cut in half.
24. A box grater is an easy, low-tech way to shred the carrots.
25. 9.
26. Next, whisk together the peanut satay sauce you sat aside with the coconut milk and the remaining 3 tablespoons of rice vinegar.
27. 10.
28. Once the chicken has finished cooking, remove it from the oven and assemble your appetizers.
29. Use the cabbage leaf as a bowl or a cup, add a tablespoon of carrot salad, top with chicken, and drizzle with dressing.

skewers, chicken breasts, peanut butter, fresh squeezed orange juice, soy sauce, brown sugar, ground ginger, ground garlic, cayenne, carrots, green onions, fresh cilantro, rice vinegar, salt, head, coconut milk, peanut oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/peanut-orange-chicken-satay/ (may not work)