Peanut Orange Chicken Satay

1. Place skewers in a pan, cover with water and soak at least 1 hour.

2. Slice the chicken breasts lengthwise into ¼ inch-thick strips. Preheat oven to 375ºF.

3. To make chicken satay sauce: In a small bowl, combine peanut butter, fresh squeezed orange juice, soy sauce, dark brown sugar, ginger, garlic, and cayenne until smooth. Set ¼ cup of the satay sauce aside in a small mixing bowl to use in the Coconut Peanut Dressing.

4. Coat skewers with peanut oil. This will prevent the cooked chicken from sticking.

5. Skewer 1 chicken strip per skewer. You will need to poke each chicken strip 3-4 times as you run it down the length of the skewer.

6. Place skewered chicken on a large rimmed cookie sheet and coat with satay sauce. You may need to get a little messy to do this properly!

7. Bake in the oven at 375ºF for 10-12 minutes until chicken is cooked through.

8. While the chicken is cooking, mix together carrots, green onions, fresh cilantro, 2 tablespoons of the rice vinegar and salt. Also individually remove leaves from the cabbage head. Large leaves can be cut in half. A box grater is an easy, low-tech way to shred the carrots.

9. Next, whisk together the peanut satay sauce you sat aside with the coconut milk and the remaining 3 tablespoons of rice vinegar.

10. Once the chicken has finished cooking, remove it from the oven and assemble your appetizers. Use the cabbage leaf as a bowl or a cup, add a tablespoon of carrot salad, top with chicken, and drizzle with dressing.