-
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.
