½cuppeanut butter(use almond or cashew butter for low carb or keto)
1/3cupcoconut milk
1tbspsoy sauce(use Tamari or Coconut Aminos for gluten free/low carb)
1garlic clovecrushed
1tspcrushed ginger
1tbsplime juice
1tbsp brown sugar
salt, to taste
2-3tbsphot waterto thin out the sauce
To serve
lime wedges
toasted crushed peanuts
Instructions
Combine all the ingredients for the marinade in a large bowl and whisk well.
Add the cubed chicken. Cover and place in the fridge to marinate for at least 30 minutes but up to 24 hours.
If using, soak bamboo skewers in hot water for at least 30 minutes before use.
Combine all the ingredients for the peanut sauce in a food processor and blend until smooth.
To cook the chicken satay, thread the marinated chicken onto soaked bamboo skewers or metal skewers.
Heat the grill or stovetop grill pan over high heat then cook the chicken skewers for 5-6 minutes per side until cooked through and golden brown all over.
Remove from the heat and allow to rest for 5 minutes before serving with the peanut sauce, lime wedges and toasted, crushed peanuts.