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Nutrition Facts

Instructions

• STEP 1

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

  • 1 (1 inch) piece ginger
  • 3 tbsp natural peanut butter
  • 2 tbsp warm water
  • 2 tbsp rice vinegar
  • 1 ½ tbsp soy sauce
  • ½ tbsp honey
  • ½ lime
  • 1 tsp turmeric
  • ⅛ tsp crushed red pepper

• 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 medium bowl.

  • ½ small bunch cilantro

• STEP 3

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

  • 1 lb chicken thighs, boneless skinless

• STEP 4

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

• STEP 5

  Thread chicken onto 6 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.

  • about 1 tbsp virgin coconut oil

• STEP 7

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

  • ½ lime
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • ⅛ tsp 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.

  • ½ medium red onion
  • 2 English cucumbers

• STEP 9

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