Thai Peanut Satay

 2 lbs Chicken (thighs are recommended but I dont like them so I use Breasts), cubed
14 oz can Coconut Milk
1/2 C Peanut Butter
3 Tbsp Lime Juice
1 tbsp Ginger (chopped, grated or whatever - I use the can of paste)
2 Tbsp Soy Sauce (Liquid Aminos or Gluten Free for allergies)
3 Tbsp Honey
1 Tbsp Toasted Sesame Oil
2 tsp Garlic, minced
2 tsp Yellow Curry Powder
1 tsp Cumin
1 tsp Garam Masala
1/2 tsp Red Pepper Flakes
Chopped Peanuts- for topping

1- Cube and Trim Chicken
2- In chosen cooking container (instant pot, crock pot, or skillet) combine ALL remaining ingredients
3- Whisk together and add Chicken

To Freeze- Transfer sauce and chicken to a freezer baggie. Place small baggie of chopped peanuts inside the larger freezer baggie for topping after cooking. Freeze:)
**if you intend to cook on the stove top after freezing, I recommend freezing the sauce and chicken in separate baggies also. This allows the chicken to be sautéed first so the sauce doesn't over cook.

Cooking options:
Instant Pot - Cook 12 minutes on high and allow 10 min natural release
FROM FROZEN - add 1/4 C water or chicken broth to sauce and chicken, cook 15 min on high and allow for 10 min natural release.

Crock Pot - Cook on high 4 hours or low 6 hours
I've never done the crockpot from frozen so I don't know the timing

Stove Top- Sauté chicken in skillet until cooked through, add sauce and heat evenly

Whichever why you store or cook it - ENJOY!

Notes - We usually serve this over rice but it could be delish as a salad, in lettuce cups, or in a burrito.