1 lb boneless, skinless chicken thighs or breasts, cut into strips
1 tablespoon reduced sodium soy sauce
1 tablespoon DCD Sweet ‘n’ Spicy Cocoa Rub
1 lime, divided
½ cup smooth peanut butter
¼ cup water
1 tablespoon vinegar (rice wine or white)
1 tablespoon soy sauce
1 teaspoon asian chili sauce
1 oz (1/2 bar) DCD Chef Series Milk Chocolate, melted
1 tablespoon vegetable oil
1 package wooden satay sticks/skewers
1. In a medium bowl, combine chicken with soy sauce, Cocoa Rub and the juice from ½ of a lime. Marinate for 20-30 minutes.
2. In a microwave-safe bowl, combine peanut butter, juice from remaining lime, water, vinegar, soy sauce and chili sauce. Heat at 20-second intervals, stirring in between until mixture is melted and smooth. Stir in Milk Chocolate, and reserve.
2. Heat the oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, 2-3 minutes per side. Insert skewers into cooked chicken, transfer to plates, and serve with peanut dipping sauce.