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.
2 (1 inch) pieces ginger
6 tbsp natural peanut butter
4 tbsp warm water
4 tbsp rice vinegar
3 tbsp soy sauce
1 tbsp honey
1 lime
2 tsp turmeric
¼ tsp crushed red pepper
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.
1 small bunch cilantro
Cut chicken into bite-sized pieces. Add to large bowl and toss to coat.
2 lb chicken thighs, boneless skinless
Heat a grill pan, outdoor grill, or skillet over medium-high heat.
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.
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 2 tbsp virgin coconut oil
In a large bowl, prepare salad dressing by whisking together remaining cilantro, lime juice, vinegar, soy sauce, honey, and crushed red pepper.
1 lime
4 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp honey
¼ tsp crushed red pepper
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.
1 medium red onion
4 English cucumbers
To serve, place chicken skewers on a plate, add salad, and have with peanut sauce on the side. Enjoy!