Bok Choy with Balsamic Reduction, Chicken Satay, Fried Tofu & Peanut Sauce

For the Balsamic Reduction:
1 C. Balsamic Vinegar
1 Tbsp. Brown Sugar
1/2 Tsp. Fresh Ginger

Heat all ingredients in sauce pan on high. Let reduce by at least half. Cool before serving over bok choy.

For the Chicken Satay:
1/2 Lb. Chicken Breast, Cut into 1/2-1" Cubes
Salt/Pepper
1/4 C. Soy Sauce
1/2 Tsp. Fresh Ginger
2 Garlic Cloves, Minced
1 Tbsp. Coconut Oil

Place even amounts of chicken cubes on wooden skewers. Lightly coat with salt and pepper. Combine all remaining ingredients except the coconut oil in a large zip lock bag. Place chicken in the bag and coat with the soy sauce mixture. Place in refrigerator for at least 30 minutes to marinate. Heat oil on medium high in large pan. Cook chicken through and until begins to brown on each side, about 10 minutes each.

For the Fried Tofu:
1 Package Tofu, Firm, Cut into Cubes
1 C. Panko Bread Crumbs
1 Tbsp. Coconut Oil

Coat all sides of the cubes of tofu with Panko bread crumbs. Heat oil on medium-high and pan fry the tofuc on all sides until they are a golden brown.

For the Peanut Sauce:
1/2 C. Peanut Butter (I prefer crunchy)
1 Garlic Clove, Minced
1/2 Tsp. Fresh Ginger
1 1/2 Tbsp. Soy Sauce
1 Tbsp. Balsamic Vinegar
1 Tbsp. Brown Sugar
2 Tsp. Coriander
1 Tsp. Paprika
1/4 Tsp. Salt
1 Tbsp. Water (add more if needed to thin)

Combine all ingredients. Serve with tofu.