Skewered chicken satay with garlic vegetables and cashew dipping sauce

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

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.
In a medium bowl, combine the chicken and panang curry paste and toss to coat. Let stand, stirring occasionally, while you prepare the remaining ingredients and cook the vegetables.


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.


Cook the vegetables

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the carrots and snap peas, season lightly with salt and pepper, and cook, stirring occasionally, until lightly browned and starting to soften, 2 to 3 minutes. Stir in the sweet mini peppers and cook until crisp-tender, 1 to 2 minutes. Stir in the garlic and “oyster sauce”–water mixture and cook until the vegetables are just tender and the sauce has thickened slightly, about 1 minute. Remove from the heat and season to taste with salt and pepper. Transfer to a plate. Wipe out the pan.
While the vegetables cook, thread the chicken onto skewers.


Skewer and cook the chicken

  • Using 6 [12] skewers, thread the chicken strips onto the skewers.
In the same pan used for the vegetables, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the chicken skewers and cook, turning occasionally, until lightly browned and cooked through, 6 to 8 minutes. Transfer to a plate. Season with salt and pepper.


Transfer the chicken satay and garlic vegetables to individual plates and serve with the cashew dipping sauce.
Kids Can!
  • Scrub the carrots.
  • Press the garlic (if you have a press).
  • Divide the “oyster sauce.”
  • Stir the water into the “oyster sauce.”