Flavourful, marinated chicken pairs perfectly with creamy thai peanut sauce for this Southeast Asian classic. Serve with rice and vegetables for a simple dinner meal.

1lb boneless chicken breasts, cut into 1-inch strips
Wooden skewers 

Juice of 1-2 limes, about 2 tbsp.
2 tbsp. soy sauce
½ tbsp. fish sauce
2 tbsp. coconut milk 
1 tbsp. honey
2 cloves garlic, minced 

Peanut Sauce:
2 tbsp. soy sauce
1 tsp. rice wine vinegar
½ cup creamy peanut butter
1 tsp. ground ginger
2 tsp. chili garlic sauce or sriracha 
2 cloves garlic
1 tbsp. honey
2-3 tbsp. warm water

In a bowl or a plastic bag, mix together all ingredients for the marinade. Add chicken strips and toss to coat. Refrigerate for at least 2 hours. Place wooden skewers in water for 30 minutes prior to grilling to avoid burning. Once the chicken has marinated, place onto skewers. Grill for 2-3 minutes on both sides. 

Prepare peanut sauce by combining all ingredients, minus the water. Stir until a thick but pourable consistency, adding water 1 tbsp. at a time to thin. Serve on the side of your satay skewers to dip or drizzle over.