Ingredients:
- 450g Organic Boneless Skinless Chicken Breasts, cut into 1-inch strips
- 2 tbsp reduced-sodium soy sauce
- 1/2 tbsp fish sauce (or additional 1/2 tablespoon soy sauce)
- 2 tbsp freshly squeezed lime juice (from 2 small, juicy limes)
- 1 tbsp honey
- 1 tbsp Sriracha sauce
- 2 tsp ground ginger
- 2 cloves garlic, minced
- 1 cup chicken stock
- 5 tbsp creamy peanut butter
- 1 tbsp honey
- 1 tbsp tamari
- 2 tsp fish sauce
- 2 tsp Sriracha sauce
- 1 tsp ground ginger
- 2 cloves garlic, minced
- 1 tbsp freshly squeezed lime juice (from about 1 small lime)
- Chopped fresh coriander, chopped unsalted roasted peanuts, and lime wedges, for serving
Method:
- 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 and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes prior to grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
- Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken stock, 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.
- When ready to cook, preheat the BBQ grill to medium high. Thread the chicken onto skewers.
- Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and coriander, then serve warm with peanut sauce and lime wedges.
