Chicken Satay

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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Soy Sauce, Low Sodium(30g)
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  Fish sauce(8g)
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  Lime Juice, Fresh(30g)
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  Honey(15g)
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  Sriracha sauce(15g)
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  Ginger, Fresh Root(10g)
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  Garlic(120g)
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  Low Sodium Chicken Broth(240g)

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  Peanut Butter, Smooth(75g)
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  Honey(15g)
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  Soy Sauce, Low Sodium(15g)
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  Fish sauce(10g)
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  Sriracha sauce(10g)
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  Ginger, Fresh Root(5g)
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  Garlic(120g)
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  Lime Juice, Fresh(15g)
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  Cilantro, Fresh

Instructions

1. 1Mince the fresh garlic and ginger, then whisk together in a large bowl with the soy sauce, fish sauce, lime juice, honey, and Sriracha to create the marinade. Cut the chicken breast into bite-sized cubes, add to the marinade, toss to coat completely, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
2. 2Remove the marinated chicken from the refrigerator 30 minutes before cooking to bring it closer to room temperature.
3. 3While the chicken comes to temperature, prepare the peanut sauce: combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, minced ginger, and minced garlic in a medium saucepan over medium heat. Stir constantly for 6–8 minutes until the sauce is smooth, thickened, and no lumps of peanut butter remain. Stir in the fresh lime juice and remove from heat.
4. 4Heat a large skillet or grill pan over medium-high heat until a drop of water sizzles on contact. Thread the marinated chicken pieces onto skewers, leaving small gaps between pieces for even cooking.
5. 5Place skewers in the hot pan and cook for 2–3 minutes per side until the chicken is golden brown and the internal temperature reaches 165°F when checked with a meat thermometer in the thickest piece.
6. 6Transfer cooked skewers to a cutting board and let rest for 2–3 minutes.
7. 7Divide the rested chicken skewers evenly among 4 airtight containers while still warm. Pour the peanut sauce into 4 small sauce containers. Top chicken with fresh cilantro.
8. 8Store containers in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat for 3–4 minutes until warmed through before serving.