1 pound boneless skinless chicken thighs, cut into 1-inch chunks
MARINADE:
2 TBSP soy sauce
1 TBSP fresh lime juice
1 medium garlic clove, minced
1 TBSP freshly minced ginger
PEANUT DIPPING SAUCE:
7 TBSP creamy natural peanut butter
5 TBSP water
2 TBSP soy sauce
1 TBSP raw honey
1 TBSP fresh lime juice
1 tsp freshly minced ginger
1/2 tsp crushed red pepper flakes
FOR COOKING:
2 TBSP peanut oil, divided
DIRECTIONS
Place the chicken chunks into a container and set aside.
In a small bowl mix together the MARINADE ingredients (soy sauce, lime juice, garlic, ginger).
Pour the marinade over the chicken and toss to coat then cover the container and refrigerate the chicken in the marinade for at least 2 hours.
In a small bowl whisk together the PEANUT DIPPING SAUCE ingredients (peanut butter, water, soy sauce, honey, lime juice, ginger, and crushed red pepper) until well combined then set aside.
Heat a wok or large pan over medium-high heat.
When the wok is hot drizzle 1 TBSP of the peanut oil in the pan then lay half of the chicken chunks in the pan in a single layer. Sear the chicken until well browned, about 3 minutes, then flip and sear the other side until the chicken is cooked through, 2 to 3 more minutes. Transfer the cooked chicken to a plate then add the remaining 1 TBSP of oi to the now empty pan and cook the remaining chicken the same way.
Serve the chicken with the peanut dipping sauce on the side.
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