Chicken Satay with Peanut Sauce Recipe

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This dish is one I learned at a Thai Cooking Class. Gluten – Free

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Chicken Satay with peanut sauce:
One package of skinless boneless thighs or breast works nicely as an appetizer/size dish for a small group of people.  Marinate sliced chicken thighs/breast in a 2 tablespoons fish sauce, 2 tablespoons brown sugar, 4 chopped garlic cloves and 2 tablespoons chopped fresh ginger. Marinate for a few hours.  Then brown the pieces and finish off in the oven right before serving OR grill and serve, then skewer and eat with…

Peanut sauce:  In some veggie oil, sauté a knob of sliced ginger and 3 cloves chopped garlic.  Add 1/2 cup peanut butter to the saute pan to help melt, add to food processor, whirl together.  Add a squeeze of lime (or a spoon of chili paste can be welcome addition).  Add a little bit of hot/cold water to thin the sauce.  Taste?  Does it need more lime?  Thai chilies?  Fish sauce?  Brown sugar? Add some coconut milk to make a ginger peanut coconut sauce.  Yum!