In small bowl, combine 1/2 cup of the chili sauce, 1 tablespoon of the oil and garlic. Cut chicken into 16 strips and add to chili mixture; cover and refrigerate 1 hour.
Thread 1 strip of chicken onto each skewer. Broil 4 to 6 minutes on each side or until no longer pink (165°F).
Arrange cabbage on platter and place skewers on top; sprinkle with cilantro and peanuts.
For peanut sauce, combine peanut butter, vinegar, soy sauce, honey and remaining 2 tablespoons chili sauce and remaining 2 teaspoons sesame oil. Whisk until well blended and drizzle over chicken skewers and cabbage.
Originally Submitted
7/19/2008
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