Thai Chicken and Vegetable Satay

  • Prep: 20 min
  • Cook: 20 min
  • Total: 40 min
  • Servings: 6
Rated 4.3333/5 based on 3 customer reviews

Ingredients (11)

  • ¼ teaspoon dried chili flakes
  • ¾ cup smooth peanut butter
  • 1 cup broccoli (about 10 ounces), florets
  • 1 cup cauliflower (about 10 ounces), florets
  • 1 pound boneless, skinless chicken cut into 1-inch pieces, breast
  • 1 tablespoon fresh lemon juice
  • 12 wooden skewers
  • 2 cups plain, nonfat yogurt
  • 3 tablespoons boiling water
  • 3 tablespoons soy sauce

Steps (6)

  • Step 1
    Soak wooden skewers in hot water for 30 minutes. Preheat oven to 350˚F.
  • Step 2
    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.
  • Step 3
    In a small bowl, add the peanut butter, soy sauce, water and chili flakes, and stir until smooth. Chill covered for 30 minutes.
  • Step 4
    Remove chicken and vegetables from bowl and thread them alternately on the wooden skewers. Discard any remaining marinade.
  • Step 5
    Arrange the skewers on a parchment-lined baking sheet and bake for 20 to 30 minutes, turning once, until the chicken is crispy.
  • Step 6
    Serve immediately with the dipping sauce.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Rated 4 out of 5 by from chicken and vegetable satay This dish looks beautiful and tastes even better.A great appetizer.
Date published: 2018-11-04
Rated 4 out of 5 by from Thai Chicken and Vegetable Satay Satays are a family favorite and this sounds like a good marinade, and great sauces.
Date published: 2014-02-15
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