Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali style)

• 1 lb / 500g chicken thigh fillets ((skinless and boneless)) ↔ Substituir
• 2 1/2 tbsp kecap manis ((thick sweet soy sauce - see Note 1)) ↔ Substituir
• 1 tbsp unsalted butter (, melted) ↔ Substituir
• 12 - 14 small bamboo skewers (, soaked in water for at least 30 minutes) ↔ Substituir
• 1 tbsp cooking oil ((peanut, canola, vegetable)) ↔ Substituir
• 2 garlic cloves (, minced) ↔ Substituir
• 1 small or 1/2 large onion (, diced (red, brown, yellow or white)) ↔ Substituir
• 3 birds eye chillis (, sliced (or sub with hot sauce)) ↔ Substituir
• 1/2 cup peanut butter ((smooth or crunchy)) ↔ Substituir
• 1 cup coconut milk ((full fat is better, but light is ok)) ↔ Substituir
• 2 1/2 tbsp kecap manis ((Note 1)) ↔ Substituir
• 1/2 tbsp soy sauce ↔ Substituir
• 1/2 tsp salt ↔ Substituir
• 1/4 cup crushed unsalted roasted peanuts ((buy crushed or chop your own)) ↔ Substituir
• 1 - 2 tbsp fresh lime juice ↔ Substituir
• Crushed peanuts ↔ Substituir
• Lime wedges ↔ Substituir
• Sliced shallots/scallions ↔ Substituir

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