<body><div><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=35hgWE_0w7qVW6o00" alt="https://img.particlenews.com/image.php?url=35hgWE_0w7qVW6o00" width="1200" height="1202" ><figcaption>Mike English</figcaption></figure><ol><li>Step 1In a medium bowl, mix soy sauce, runny honey, lime zest and juice and fish sauce. Add chicken strips to the marinade and mix to coat. Cover and chill for at least 1hr (up to 24hr).</li><li>Step 2Thread the chicken on to the skewers. Preheat a griddle pan over medium heat and brush with some vegetable oil. Griddle the chicken for 12-15min, turning occasionally, or until charred and cooked through. </li><li>Step 3Meanwhile, make the dipping sauce. In a small pan gently heat peanut butter, soy sauce, honey, fish sauce, garlic, 1tsp sriracha (if using) and 100ml water, until smooth and combined. Remove from heat and stir in the lime juice. Thin with extra water, if needed. Serve with the skewers.</li></ol></div></body>

Mountain View, CA

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Chicken Satay

Step 1In a medium bowl, mix soy sauce, runny honey, lime zest and juice and fish sauce. Add chicken strips to the marinade and mix to coat. Cover and chill for at least 1hr (up to 24hr). Step 2Thread the chicken on to the skewers. Preheat a griddle pan over...

Chicken Satay

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