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Thai Chicken and Vegetable Satay

  • Prep time: 20m
  • Cook time: 20m
  • Total time: 40m
  • Categories: Kid Cook 
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Ingredients

  • 12 wooden skewers
  • 2 cups plain nonfat yogurt
  • 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 cup broccoli florets (about 10 ounces)
  • 1 cup cauliflower florets (about 10 ounces)
  • ¾ cup smooth peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons boiling water
  • ¼ teaspoon dried chili flakes

Instructions

Soak wooden skewers in hot water for 30 minutes. Preheat oven to 350˚F.

In a large bowl combine the yogurt, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, garlic and lemon juice and stir until well blended. Add the chicken breast and vegetables and toss to coat. Chill covered for 30 minutes.

In a small bowl, add the peanut butter, soy sauce, water and chili flakes, and stir until smooth. Chill covered for 30 minutes.

Remove chicken and vegetables from bowl and thread them alternately on the wooden skewers. Discard any remaining marinade.

Arrange the skewers on a parchment-lined baking sheet and bake for 20 to 30 minutes, turning once, until the chicken is crispy.

Serve immediately with the dipping sauce.

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