Thai Sates with Peanut Sauce

We've been making these for about a year now. They are a nice spin on an Asian Chicken dish. The peanut sauce is delicious, and is also microwaveable! We love to pair with Calrose (sticky) Rice, and Stir fry veggies (I'll add a basic run down of my sauce at the end). Enjoy.

Chicken Sates:
1 cup teriyaki sauce
4 garlic cloves, minced
3 tbsp lime juice
2 1/2 tablespoons fresh ginger
2 tbsp brown sugar

1-2 lbs chicken breasts, skirt steak, cut into 1/2-1 inch wide strips, or shrimp
Bamboo skewers, soaked in water for 30 minutes

1.Mix all ingredients, and meat in a ziplock bag, or baking dish with meats of choice. Let marinade for 30 -60 minutes.
2. Weave the meat onto the skewers. Grill, or pan fry until cooked.

Peanut Sauce:
1 cup creamy peanut butter (not old fashioned, or fresh)
1 can chicken broth
1/4 cup lime or lemon juice
3 tbsp brown sugar
2 1/2 tbsp soy sauce
2 tbsp fresh ginger, minced

1/2 tsp red pepper flakes

1. Combine all ingredients in a medium sauce pan. Heat over medium heat. Whisk until smooth and thick.
2. To microwave, place all ingredients in microwave safe bowl. Heat on high 3 minutes, remove and whisk. Place back in microwave for 3 more minutes. Whisk until smooth. Heat longer if not thickened.

**For the fresh ginger, we use Gourmet Garden pastes. 

We've also used the garlic with great results.

Gluten Free Tips:
-Make sure to use La Choy brand soy sauce.
-Use a GF teriyaki sauce

For Stir Fry Veggies:
Place veggies in a large skillet with a lid.
Add the following:
7-10 shakes of Soy sauce, depending on the amount of veggies
1/2 tsbp fresh ginger
2-3 cloves garlic, minced (I always use twice the garlic)
2-3 tsp Sesame Oil
Fresh ground pepper

Steam veggies until almost tender, then remove lid and cook off excess liquid. Be sure to taste and adjust for personal preferences.