4chicken breastsboneless, skinless, cut into strips
For the Dressing:
¾cupsundried tomato and oregano salad dressing
¼cupbrown sugar
½tsp.red chili flakes
For the Satay Sauce:
1Tbsp.oil
3clovesgarlicminced
1Tbsp.Thai seasoning
1cupchicken broth
1cuppeanut butter
1Tbsp.brown sugar
2Tbsp.soy sauce
1Tbsp.sesame oil
1Tbsp.lemon juice
dashRed chili flakes
Day of Serving:
Romaine or green leaf lettuce
White rice
Instructions
Assembly Instructions:
Combine the oil, Thai seasoning, and chicken broth in a pot on the stovetop. Cook over medium heat until the mixture comes to a boil, then boil for around one minute. Remove the pan from heat.
Combine the brown sugar and peanut butter in a medium bowl. Slowly add the hot chicken broth to the bowl and whisk it into the peanut butter and sugar until smooth.
Add the lemon juice, sesame oil, and soy sauce to the bowl and stir to combine.
Allow the sauce to cool, then transfer half to a medium freezer bag and the other half to a large freezer bag. Remove excess air from the medium bag, seal it, and set it aside.
Place the chicken strips in the large bag with the satay sauce. Seal the bag and squish to combine the sauce with the chicken, then remove excess air from the bag and seal.
Combine the salad dressing, brown sugar, and red chili flakes in another medium bag. Remove excess air from the bag and seal it closed.
Staple the two medium bags to the large bag above the seal.
Place the chicken and sauces in the freezer until you’re ready to start cooking.
Cooking instructions:
Transfer the chicken and sauce to the refrigerator to thaw overnight.
Place the wooden skewers in water to soak.
Thread the marinated chicken on the soaked skewers.
To cook on the grill: Cook the chicken over high heat for three to four minutes on each side.
To cook in the oven: Arrange the chicken on a baking sheet and cook under the broiler until it is no longer pink, then flip the chicken over cook the other side until it’s no longer pink.
To serve, place the rice in a lettuce leaf and top with a small amount of the dressing mixture. Serve with extra satay sauce for dipping.