3 Chicken Breasts, cut in 1 1/2 inch cubes
2 Tbsp Soy Sauce
1/2 Tbsp Fish Sauce
4 Key Limes, juiced
2 Tbsp Great River Maple Syrup
1 Tbsp Sriracha Sauce
2 tsp Grated Ginger
3 Cloves Garlic, minced
2 Thai Chilis, ground
1/2 Cup Peanut Butter
1 tsp fresh grated ginger
1/4 Cup Maple Syrup
Juice of 2 Limes
Fresh Cilantro
1. In a bowl combine the soy sauce, fish sauce, lime juice, maple syrup, sriracha sauce, ginger, garlic and thai chilis and chicken. Marinade overnight.
2. To make the peanut sauce combine the peanut butter, ginger, maple syrup and lime juice in a sauce pan and simmer until combined.
3. Once the chicken is done marinating, add 3/4 of the peanut sauce to the marinade and chicken and stir well to combine. Then soak wooden skewers in water for 15 minutes, then put the chopped chicken on the skewers and grill, flipping once. When you flip the skewers baste with more peanut sauce. Once the chicken is cooked, top it with fresh cilantro and the remaining peanut sauce. Enjoy!