Thai Chicken and Vegetable Satay

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3x5

8.5x11

Cuisine: American, Asian

Main Ingredient: Chicken, Vegetables

Occasion: Kids Play Date

Popular Collections: Kid Cook

Products: Hidden Valley^® Salad Dressing and Seasoning Mix

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

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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