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Peanut Chicken Satay

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I am posting this a little early, as tomorrow we are taking a family field trip to The Franklin Institute to see  Star Wars: Where Science Meets Imagination,  part of our son Peter’s birthday celebration.

Go ahead and link your recipe and I will approve comments when I return. Have a good day!

Welcome to Freezer Food Friday!

Blog a freezer recipe and come back and link it at Mr. Linky below ( click on the graphic) ! Thanks for participating.

Peanut Chicken Satay

From: ”  Fix, Freeze, Feast ”   
Makes 3 Entrees, 4-6 Servings Each

6 pounds boneless skinless chicken thighs
3/4 cup natural chunky peanut butter
1/2 cup orange juice concentrate, thawed
1/3 cup soy sauce
1 Tbs minced ginger (I buy it by the pre-minced jar)
2 tsp orange zest
1/2 tsp hot pepper sauce (I used Tabasco)
5 scallions, chopped (about 3/4 cup)
3 one-gallon freezer bags, labeled. Don’t forget the date!

On hand for cooking day: wooden or metal skewers

1. Combine peanut butter, juice concentrate, soy sauce, ginger, orange zest, and hot pepper sauce in a medium bowl. Set aside. Chop scallions.

2. Rinse chicken and cut into 1/2 inch strips.

3. Divide all ingredients evenly into the three bags. Seal and squish it around to coat the chicken with the sauce. Remove any excess air from the bag and freeze flat on a cookie sheet.

Cooking day:

Thaw completely. If using wooden skewers, soak them in water for at least an hour. Thread chicken pieces onto the skewers. Grill until chicken pulls apart easily and is no longer pink in the center of the thickest portion. Discard remaining marinade.

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Comments on: "Peanut Chicken Satay" (1)

  1. MJ- this sounds wonderful! Have a great family day tomorrow!

    Renee’

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