• Preheat oven to 375 degrees.

Marinade

• Grab a large bowl and all of your ingredients for the marinade.
  3 tablespoon rice wine vinegar, 3 tablespoon toasted sesame oil, 1 tablespoon chili paste or more if you like it really spicy, 1 teaspoon kosher salt, 2 cloves garlic
• Mix the ingredients into your bowl and whisk until it all comes together and the chili paste is no longer clumpy.
• Add the chicken to the marinade and toss well to coat the chicken evenly.
  2 boneless chicken breasts

Peanut Sauce

• In a medium bowl, add the ingredients for the satay sauce
  ½ cup of low sodium soy, 4 tablespoon of creamy peanut butter, 2 tablespoon of water
• Carefully mix it together with a fork or whisk. At first it will seem like an impossible task but trust me it will start to come together. If your peanut sauce looks to thick go ahead and add 1 teaspoon of water at a time to thin it to your liking!

Baking

• Place your chicken strips on to a large sheet pan.
• Cook your chicken until the juices run clear, about 10-15.
• When the chicken is done, remove it from the oven and brush it with some of the satay sauce.
• Plate and sprinkle with chopped peanuts if using.
  ¼ cup chopped peanuts
• Serve the chicken satay with the remaining peanut sauce and enjoy.