Peanut Chicken Satay with Cabbage Slaw

She be grillin'.... ooh yeah... she be grillin'. Combining the flavors of Asian takeout with the fresh char of the grill. Good heavens I'm a happy girl.

Peanut and soy sauce not only make a fabulous marinade, they're a perfect dressing for a crunchy slaw. One sauce with two uses make this an easy weeknight dinner. Not to mention these chicks grill up in 5 minutes.

Slice the chicken into 1-inch strips... taking care to ensure they're about  the same size. This will keep your grilling times consistent.

The marinade/sauce has great balance -- sweet from peanut butter, salty from the soy sauce, hot from sriracha and bitter from the lime.

For an extra punch on the chicken, add some 5-spice powder before the marinade.

Let this party go on for an evening for lots of flavor.

I notoriously forget to soak my wooden skewers ahead of the grill, so I am getting a pat on the back for remembering this time. Go Carey. You're learning.

Peanut Chicken Satay with Cabbage Slaw

4 tablespoons peanut butter

Zest and juice of 2 limes

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 1/2 tablespoons sesame oil

1 tablespoon sriracha

2 tablespoons grapeseed or vegetable oil

6 cups shredded cabbage

3 cups broccoli slaw mix

1/2 cup chopped cilantro

1 1/4 pounds boneless skinless breast, cut into 1-inch slices

2 tablespoons Chinese 5-spice

15 wooden skewers

Mix together peanut butter, lime zest, lime juice, soy sauce, rice vinegar, sesame oil, sriracha and grapeseed oil.

Toss chicken slices with Chinese 5-spice powder and then cover with half the sauce. Allow chicken to marinate in the refrigerator overnight. Reserve the remaining sauce in a covered container. 

Preheat grill. Cover wooden skewers in water and let soak for at least 15 minutes. Skewer chicken slices, one on each skewer. Grill over medium, direct heat for 3 minutes on each side. 

While chicken rests, combine cabbage, slaw mix, cilantro and remaining dressing. Toss and serve with chicken.