1 cup water
3/4 cup peanuts, ground
1/2 cup soy sauce
1/4 cup lime juice
1 tsp. molasses
1 tsp. ginger, grated
1/2 tsp. red pepper flakes
2 cloves garlic, minced
1 lb. boneless skinless chicken breast, cut in strips
Soak skewers in water for 10 minutes.
Combine water, peanuts, soy sauce, lime juice, molasses, ginger, pepper, and garlic in a small saucepan. Simmer about 15 minutes to develop flavor. Remove from heat and cool. Marinate chicken in cooled marinade for about 1 hour.
Skewer chicken onto each of 8 skewers. Dip skewers in soy mixture and arrange on a small sheet pan.
Transfer remaining marinade to a small saucepan and bring to a boil (over 165°). Remove from heat.
Cook skewers on the grill, basting occasionally with the soy mixture. Bring remaining marinade to a boil again (over 165°). Transfer to a dipping sauce bowl. When skewers are cooked, transfer to a serving platter with peanut sauce and remaining re-boiled marinade.
1/4 cup shallots, peeled and minced
1 Tbsp. garlic, peeled and minced
2 Tbsp. vegetable oil
1-2 Tbsp. garlic-chile paste
3/4 cup coconut milk
3/4 cup peanut butter (to taste)
Fish sauce to taste (optional)
In a small saucepan, cook shallots and garlic in oil until softened. Push aromatics aside and “sizzle” garlic chile paste until fragrant. Add coconut milk and bring to a simmer. Whisk in peanut butter to form a smooth sauce. (Note: Do not boil it! It might separate.) Season to taste with fish sauce.