Thai Chicken Satay

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  Cooking spray (per 1-second spray)
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  Chicken Breast, Boneless Skinless(907g)

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

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  Garlic
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  Ginger, Fresh Root
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  Lime Juice, Fresh(30g)
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  Sriracha sauce(8g)
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  Soy Sauce, Low Sodium(30g)
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  Brown sugar(15g)
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  Sesame Oil, Toasted(5g)
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  Vegetable oil(30g)
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  Peanut Butter, Smooth(120g)
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  3 Tbsp hot water ($0.00)
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  Cilantro, Fresh

Instructions

1. 1Mince the garlic and ginger, then add them to a medium bowl along with the lime juice, sriracha sauce, soy sauce, brown sugar, sesame oil, and vegetable oil; whisk together until combined.
2. 2Stir the peanut butter into the sauce mixture until smooth and fully incorporated.
3. 3Roughly chop the cilantro and divide it in half—stir half into the peanut sauce and set the other half aside for garnish; reserve ½ cup of the peanut sauce separately.
4. 4Cut the chicken breast into bite-sized pieces, place them in a gallon zip-top bag with the remaining peanut sauce (not the reserved portion), press out the air, seal, and massage to coat evenly; marinate in the refrigerator for at least 30 minutes or up to overnight.
5. 5When ready to cook, heat vegetable oil in a large skillet over medium-high heat, then add the chicken and marinade from the bag; cook for 10–12 minutes, stirring occasionally, until the chicken is golden brown on the edges and no longer pink in the center.
6. 6Check that the internal temperature of the chicken reaches 165°F with a meat thermometer; brush the reserved peanut sauce over the chicken and cook for 2–3 minutes more over medium-high heat until the sauce is heated through and coats the chicken evenly.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot, then top each with the reserved fresh cilantro.
8. 8Refrigerate until ready to serve; reheat gently over medium heat or in the microwave before eating.