Thai Chicken Satay with Peanut Sauce

Chicken Satay
bamboo skewer
2 lbs boneless skinless chicken thighs (I used breasts or tenderlions and cubed instead of using skewers)
1/4 cup soy sauce
1 tablespoon honey
2 tablespoons oil (omit if not grilling)


Sauce Ingredients
1 tablespoon oil
1/2 teaspoon dried red pepper flakes
3/4 cup crunchy peanut butter
1/2 cup coconut milk
1 tablespoon soy sauce
2 tablespoons sweet chili sauce
1/2 cup water
1/4 teaspoon salt


To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes. Trim off any excess fat and tendons from chicken. Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish. Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade. Cover dish with plastic and refrigerate for at least 2 hours. Sauce: Heat oil in a small pan. Add remaining ingredients, mix well, and cook until heated through. Set aside sauce to await the chicken. Drain the chicken (save the marinade). Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade. Serve with the peanut sauce while hot.

Veggie Chicken Alfredo Skillet

5 chicken tenderlions
1 medium zucchini
1/2 green pepper
2 green onions
1 pkt alfredo sauce mix
1 cup milk
salt and pepper to taste
cajun!
pasta of your choice, cooked and drained(I used penne)

Heat some oil in a skillet. Cook chicken thoroughly. Add salt, pepper, and cajun to taste. While chicken is cooking, dice up zucchini, green pepper, and onion. Remove chicken from skillet. Add in veggie mix. Cube chicken and add back in to skillet. Saute until zucchini is no longer crunchy. In a separate bowl mix milk and alfredo pkt until all lumps are dissolved. Pour mixture into skillet with chicken and veggies. Bring to a boil for a couple minutes. Mix in pasta, toss, and serve!!