chicken satay with peanut dipping sauce

Chicken Satay ingredients 

1 pound boneless, skinless chicken cut into 1-inch 
2 TB tamari for gluten free or soy sauce
½ tablespoon fish sauce 
2 tablespoons freshly squeezed lime juice
1 tablespoon Sriracha sauce
2" ginger grated 
4 cloves garlic minced

3 shallots
2 tbs fresh cilantro
1 tsp cumin
1 tsp coriander seed
1 tsp turmeric
2 tbs brown sugar
1 tsp salt
1 tbs oil - using avocado 


place all ingredients (except the chicken) into a food processor and blend till chunky smooth.

place into a large bowl and toss the chicken into the bowl and coat well.

place into the fridge for minimum of 6 hours.

fire up the grill and keep a close eye on them.

turn once.

PEANUT BUTTER SATAY SAUCE 

3 heaped tbsp smooth peanut butter
▢1 TB tamari  

1/2 tsp red chili flakes 
▢1/tsp chilli flakes ▢1 TB fish sauce 
▢200 ml (7 oz) coconut milk 
▢1 TB brown sugar
▢1/2 tsp ground coriander
▢2 TB lime juice 

Place all of the satay sauce ingredients except for the lime juice into a small sauce pot.

Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point - do not boil.

Once the sauce has combined add the lime juice at the end