Chicken Satay with Creamy Peanut Sauce & Thai Cucumber Salad

Directions

1. Whisk together the ginger, peanut butter, water, vinegar, soy sauce, honey, lime juice, turmeric, and crushed red pepper in a medium bowl until smooth. Scoop half of this sauce into a small bowl to use as a dip later.
2. Rinse and roughly chop the cilantro leaves, discarding the stems, then stir half of the cilantro into the sauce mixture.
3. Cut the chicken into bite-sized pieces and toss them in the seasoned sauce until well coated.
4. Heat a grill pan, skillet, or grill over medium-high heat and prepare oil to lightly coat the surface.
5. Thread the chicken onto six skewers, or cook the pieces directly without skewers if preferred, and lay them on a plate.
6. Grill the skewers, turning once, until the chicken is cooked through and juicy, about 3–4 minutes per side.
7. In a separate bowl, whisk the remaining cilantro, lime juice, vinegar, soy sauce, honey, and crushed red pepper to make the salad dressing.
8. Trim and thinly slice the onion, and cut the cucumbers into half-mrounds. Toss the vegetables with the dressing and set aside.
9. To serve, arrange the chicken skewers on a plate, mound the cucumber salad beside them, and offer the peanut sauce for dipping.