Zest and juice of 1 lime, 2 tablespoons fish sauce, 2 tablespoons honey 2 tablespoons coconut aminos or soy sauce, 1/2 teaspoon curry powder, 1 teaspoon garlic powder, 1/2 teaspoon of salt, 1 teaspoon of pepper, 1 pound of boneless, skinless chicken breast.
1 batch of Satay Peanut Dipping Sauce.
Satay Peanut Dipping Sauce: 1/4 cup peanut butter (SunButter or Cashew Butter), 2 tablespoons honey, 2 tablespoons coconut aminos, Zest and juice of 1 lime, 1/2 teaspoon fish sauce, 1 teaspoon garlic powder.
In a small bowl, whisk together the lime zest, lime juice, fish sauce, honey, curry powder, garlic powder, coconut aminos, salt and pepper.
Slice the chicken into roughly 1-inch long strips against the grain. Place the chicken strips in a wide dish and pour the marinade over to coat. Cover and refrigerate for at least 2 hours but preferably overnight.
Preheat a grill pan or a grill to medium heat. Place the chicken on the grill for 3 to 4 minutes per side, until cooked through. Serve with white or brown rice and the peanut dipping sauce.
Place all of the ingredients in a blender and puree until smooth.