Chicken Satay with Creamy Peanut Sauce & Thai Cucumber Salad

Step 1

Peel and mince ginger. In a large bowl, whisk together ginger, peanut butter, water, vinegar, soy sauce, honey, lime juice, turmeric, and crushed red pepper. Transfer ½ of mixture to a medium bowl (to use as sauce) and set aside.

Step 2

Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add ½ (save the rest for the salad) to the large bowl.

Step 3

Cut chicken into bite-sized pieces. Add to large bowl and toss to coat.

Step 4

Heat a grill pan, outdoor grill, or skillet over medium-high heat.

Step 5

Thread chicken onto 12 skewers and place on a plate. Alternatively, you can cook the chicken pieces directly on the grill/skillet without using skewers.

Step 6

Coat grill or bottom of skillet with oil. Add skewers and cook until chicken is cooked through but still juicy, 3-4 minutes per side.

Step 7

In a large bowl, prepare salad dressing by whisking together remaining cilantro, lime juice, vinegar, soy sauce, honey, and crushed red pepper.

Step 8

Peel and thinly slice onion. Wash, trim ends, halve lengthwise, and thinly slice cucumbers into half rounds. Add everything to bowl with dressing and toss.

Step 9

To serve, place chicken skewers on a plate, add salad, and have with peanut sauce on the side. Enjoy!