Chicken Satay with Vegetables | Bag of ingredients | Recipe

bag of ingredients for chicken satay with vegetables. Here is a recipe that uses similar ingredients:

Chicken Satay with Vegetables


1 pound boneless, skinless chicken breasts, cut into thin strips
1/2 cup creamy peanut butter
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon lime juice
1 tablespoon minced garlic
1 teaspoon Sriracha
1/2 teaspoon ground ginger
1/4 teaspoon ground cumin
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into chunks
1 (15-ounce) can pineapple chunks, drained (reserve juice)
1 cup cherry tomatoes
1 tablespoon vegetable oil


In a large bowl, whisk together the peanut butter, soy sauce, brown sugar, lime juice, garlic, Sriracha, ginger, and cumin. Add the chicken and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight.
Preheat oven to 400 degrees F (200 degrees C).
Thread the chicken onto skewers, alternating with the bell peppers, onion, pineapple chunks, and cherry tomatoes.
Arrange the skewers on a baking sheet. Drizzle with the reserved pineapple juice and vegetable oil.
Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve immediately with your favorite dipping sauce, such as peanut sauce, sweet and sour sauce, or teriyaki sauce.

You can use chicken thighs instead of chicken breasts. Chicken thighs are a bit more flavorful and will stay juicier when cooked.
If you don’t have Sriracha, you can use another hot sauce or chili paste.
You can also add other vegetables to the skewers, such as broccoli, zucchini, or mushrooms.
To make peanut sauce, whisk together 1/2 cup creamy peanut butter, 1/4 cup soy sauce, 1 tablespoon honey, 1 tablespoon lime juice, 1 tablespoon rice vinegar, and 1 teaspoon Sriracha.

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