Thai Chicken

This is adapted from a Pioneer Woman recipe. I love the sharpness of the limes and the crunch of the peanut butter. Almost heaven on a plate!

2 whole boneless, skinless chicken breasts, cut into strips/bite-sized pieces
Marinade: 
1 Tbsp rice wine vinegar
1/4 C soy sauce
1 tsp sesame oil
1 tsp hot chili oil
juice of 2 limes
1 Tbsp fresh ginger, grated
2 Tbsp brown sugar
1 tsp flour
2 T honey
Peanut oil (for frying)

Peanut Sauce:
1/2 C crunchy peanut butter
3 Tbsp soy sauce
3 Tbsp honey
1/2 tsp hot chili oil
1 tsp red pepper flakes (optional)
juice of 2 Limes
water, as needed for to get the right consistency

Salad fixings:
Romaine lettuce leaves, roughly chopped
2 carrots, julienned
1/2 cucumber, peeled and sliced
1 red pepper, sliced
1 green pepper, sliced
baby spinach leaves
1/2 red onion, thinly sliced
4 scallions, chopped
bamboo shoots
cilantro, roughly chopped
peanuts
salt and pepper to taste
Basmati rice or Asian noodles

In a bowl, mix together the rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger, and brown sugar (Bowl 1). 
Pour off half of the marinade into a separate bowl (Bowl 2).
Add the chicken pieces and put them into Bowl 1. Add the squeezed limes and allow to marinade for several hours or overnight.
In Bowl 2, stir the flour and honey, and set aside.

Add a few tablespoons of  peanut oil to a heavy skillet, and when it’s hot, add the chicken strips in a single layer (Bowl 1).
Allow to cook for or few minutes, until the chicken is cooked through for about 4 minutes.
Lower the heat, then add the marinade from Bowl 2. 
Stir until the sauce begins to thicken. Cook over low heat for a few mintes, and then allow to cool.

Peanut Sauce: Mix all the peanut sauce ingredients, adding a little water to get a semi-runny consistency. Check for seasoning.

To serve:
Carefully divide the salad fixings between two plates. Add the chicken pieces and top with the cilantro.
Pour on some peanut sauce, and scatter some peanuts over the top. 
Serve with Asian noodles or a portion of Basmati rice.