Chicken Satay with Almond Sauce and Salad

Instructions

1. 1

   Peel and finely chop the ginger. In a large bowl, whisk together the ginger, almond butter, water, vinegar, soy sauce, honey, lime juice, turmeric, and crushed red pepper. Pour half of the mixture into a medium bowl and set it aside for the sauce.

   
2. 2

   Rinse and dry the cilantro. Remove the leaves from the stems and discard the stems. Finely chop the leaves. Add half of the chopped cilantro to the large bowl and save the remaining half for the salad.
3. 3

   Cut the chicken into small bite-sized pieces. Add the chicken to the large bowl and toss until evenly coated with the marinade.
4. 4

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

   
5. 5

   Thread the chicken pieces onto 12 skewers and place them on a plate. If preferred, you can cook the chicken directly on the grill or in the skillet without using skewers.
6. 6

   Lightly oil the grill or skillet. Add the skewers and cook for 3 to 4 minutes per side, or until the chicken is fully cooked while remaining juicy.
7. 7

   In a large bowl, make the salad dressing by whisking together the remaining cilantro, lime juice, vinegar, soy sauce, honey, and crushed red pepper.
8. 8

   Peel the onion and slice it thinly. Wash the cucumbers, trim the ends, cut them lengthwise, and then slice them into thin half-moons. Add the onion and cucumber to the bowl with the dressing and toss well to combine.
9. 9

   Serve the chicken skewers on plates with the cucumber salad alongside. Offer the almond sauce on the side and enjoy.