Peanut Orange Chicken Satay

Directions

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   1.
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   Place skewers in a pan, cover with water and soak at least 1 hour.
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   2.
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   Slice the chicken breasts lengthwise into 1/4 inch-thick strips.
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   Preheat oven to 375 degrees F.
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   3.
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   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.
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   Set 1/4 cup of the satay sauce aside in a small mixing bowl to use in the Coconut Peanut Dressing.
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   4.
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    Coat skewers with peanut oil.
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    This will prevent the cooked chicken from sticking.
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    5.
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    Skewer 1 chicken strip per skewer.
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    You will need to poke each chicken strip 3-4 times as you run it down the length of the skewer.
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    6.
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    Place skewered chicken on a large rimmed cookie sheet and coat with satay sauce.
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    You may need to get a little messy to do this properly!
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    7.
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    Bake in the oven at 375 degrees F for 10-12 minutes until chicken is cooked through.
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    8.
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    While the chicken is cooking, mix together carrots, green onions, fresh cilantro, 2 tablespoons of the rice vinegar and salt.
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    Also individually remove leaves from the cabbage head.
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    Large leaves can be cut in half.
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    A box grater is an easy, low-tech way to shred the carrots.
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    9.
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    Next, whisk together the peanut satay sauce you sat aside with the coconut milk and the remaining 3 tablespoons of rice vinegar.
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    10.
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    Once the chicken has finished cooking, remove it from the oven and assemble your appetizers.
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    Use the cabbage leaf as a bowl or a cup, add a tablespoon of carrot salad, top with chicken, and drizzle with dressing.