Chicken Satay

Ingredients  

For the Chicken

• 1 pound boneless, skinless chicken breasts cut into 1-inch strips
• 2 tablespoons low-sodium soy sauce or tamari for gluten free
• 1/2 tablespoon fish sauce or additional 1/2 tablespoon soy sauce
• 2 tablespoons freshly squeezed lime juice from 2 small, juicy limes
• 1 tablespoon honey
• 1 tablespoon Sriracha sauce
• 2 teaspoons ground ginger
• 2 cloves garlic minced

For the Peanut Sauce

• 1 cup low sodium chicken broth
• 5 tablespoons creamy peanut butter
• 1 tablespoon honey
• 1 tablespoon low-sodium soy sauce or tamari for gluten free
• 2 teaspoons fish sauce or additional 2 teaspoons soy sauce
• 2 teaspoons Sriracha sauce
• 1 teaspoon ground ginger
• 2 cloves garlic minced
• 1 tablespoon freshly squeezed lime juice from about 1 small lime
• Chopped fresh cilantro chopped unsalted roasted peanuts, and lime wedges, for serving

Instructions 

1. In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes before grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
2. Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.
3. When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high. Then thread the chicken onto skewers.
4. Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.