Serves 8

½ cup natural peanut butter, creamy
4 garlic cloves, minced
2 tbsp. tamari
2 tbsp. sesame oil, toasted
1 tbsp. white wine vinegar
4 green onions, minced, divided
4 tbsp. cilantro, minced
2 tsp. ground ginger
1 tsp. salt
3 lbs. boneless skinless chicken thighs, cut into 1 inch pieces
½ cup chopped peanuts, to serve
red pepper flakes, to garnish
12 metal skewers (or bamboo skewers, soaked in water for minimum 30 minutes)
1 cucumber, peeled & sliced

In a bowl, mix together the peanut butter, garlic, tamari, sesame oil, white wine vinegar, half of the green onions, cilantro, ground ginger and salt.

Add the chopped chicken to the peanut sauce, toss until evenly coated. If you have time, allow it to marinate for at least 1 hour or overnight.

When ready to cook, heat the oven to 400°F. Place a wire rack on top of a rimmed baking sheet and spray it with a little oil.

Thread the marinated chicken onto skewers, lay onto the wire rack and place into the hot oven to bake for 20-25 minutes, until the chicken has cooked through.

Serve with sliced cucumber, garnished with chopped peanuts and red pepper flakes.

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