Thai Chicken Satay

This is one of my go-to meals when I am craving something a little out of the ordinary, but don't feel like making anything TOO fancy!
(It has approx. 200 calories for 1/2 the chicken and 2 TBSP sauce)

Thai Chicken Satay

1 chicken breast, cut into long thin strips

6 TBSP light coconut milk

3 TBSP peanut butter

4 tsp honey

2.5 TBSP Asian fish sauce (you can buy this in Safeway, it is kind of similar to soy sauce)

half a red onion pureed

1 TBSP fresh ginger

1 tsp fresh garlic

2 tsp + 1 TBSP fresh lime juice

1/4 tsp red pepper flakes

First, combine 1.5 TBSP of the fish sauce, onion, ginger, garlic, 2 tsp lime juice in a ziploc bag, add the chicken squeeze out as much air as you can and let the chicken marinate for at least 1 hour (preferably in the fridge, especially if you want to marinate it for longer).

If you are going to use wooden skewers, you need to soak them in water for about half an hour. If you use metal skewers, spray them with Pam.

While the chicken is marinating, make the peanut sauce. Whisk together the peanut butter, coconut milk, honey, rest of fish sauce, rest of lime juice, and the pepper flakes, set aside or in the fridge (if there is any left over you can keep it in the fridge for 4 to 5 days).

Turn on you broiler and move the rack to its top position in the oven (about 2-4 inches from broiler). Thread the chicken onto the skewers, place on a pan and broil for 8-10 minutes, flipping halfway through, watch carefully so it doesn't burn.

Serve with the peanut sauce (I like it with wild rice - boiled in vegetable broth instead of water - and a salad, or veggie like  green beans, the peanut sauce goes good on the beans too!)