
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Skewered chicken satay with garlic vegetables and cashew dipping sauce
Gluten-Free Friendly, Dairy-Free, Protein Plus
2 Servings, 750 Calories/Serving
35–50 Minutes
Celebrate the Thai New Year with this fun-to-eat meal featuring three Sunbasket signature sauces for big flavor with easy prep.
In your bag
- 2 boneless skinless chicken breasts (about 6 ounces each)
- Sunbasket panang curry paste (mild green chiles - lemongrass - EVOO - garlic - ginger - turmeric - coriander - cumin - ancho chile powder - cardamom)
- 2 organic carrots
- ¼ pound organic sweet mini peppers
- 1 or 2 cloves organic peeled fresh garlic
- Sunbasket vegan “oyster sauce” blend (gluten-free tamari - coconut aminos - canola oil - miso - dried plums - garlic - molasses - ginger - porcini powder)
- Sunbasket cashew dipping sauce base (cashew butter - sambal oelek - gluten-free tamari - maple syrup - ketchup - rice vinegar - sesame oil)
- ¼ pound organic sugar snap or snow peas
- Wooden skewers
Nutrition per serving
Calories 750, Total Fat 43g (55% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 1450mg (63% DV), Total Carb. 41g (15% DV), Fiber 8g (29% DV), Total Sugars 17g (Incl. 5g Added Sugars, 10% DV), Protein 48g
Contains:
Tree Nuts (cashew), Soybeans
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Marinate the chicken
- Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-thick pieces; season lightly with salt and pepper.
2
Prep the remaining ingredients
- Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
- Remove the stems and seeds from the sweet mini peppers; cut the peppers into 1-inch pieces.
- Finely chop, press, or grate the garlic.
- Divide the “oyster sauce” blend between two small bowls. Stir 2 tablespoons [¼ cup] water into half the “oyster sauce.” Stir the cashew dipping sauce base into the remaining “oyster sauce” and set aside for serving.
3
Cook the vegetables
While the vegetables cook, thread the chicken onto skewers.
4
Skewer and cook the chicken
- Using 6 [12] skewers, thread the chicken strips onto the skewers.
Serve
Kids Can!
- Scrub the carrots.
- Press the garlic (if you have a press).
- Divide the “oyster sauce.”
- Stir the water into the “oyster sauce.”