Thai Chicken Satay **PREP** Marinade

Pour the marinade into the chicken bag. Squish around and marinade in the fridge for at least 6 hours or overnight. Soak the bamboo skewers for 30 minutes in water before threading. Bring chicken to room temperature and thread onto the bamboo skewers, dabbing off any dripping marinade. Place on a foil or parchment lined baking sheet. Bake at 350 degrees for 15-20 minutes and temperature is 165. Be sure to not overcook or the chicken will be dry. You can also grill the chicken too, 3-4 minutes per side and internal temp of 165. While the chicken is cooking, heat up the sauce in a small saucepan until hot. Steam the rice and slice the cucumbers. Lightly drizzle the sauce over the chicken and rice.

Ingredients:
Chicken (salt), Gluten-Free Soy Sauce, Brown Sugar, Chili Paste, Lime Juice, Fish Sauce, Basil, Coriander, Ground Ginger, Garlic Powder, Turmeric, Olive Oil, Coconut Milk, Peanut Butter, Rice, Cucumber.

Allergens:
Contains: Soy, Peanut, Fish

Nutrition Facts (Per Serving, 4 servings):

• Calories: 525

• Protein: 34 g

• Carbohydrates: 52 g

• Fiber: 4 g

• Total Fat: 22 g

• Saturated Fat: 7 g

• Cholesterol: 90 mg

• Sodium: 850 mg

• Sugars: 11 g