Grilled Thai Sweet Chili Chicken Satay Spicy Cucumber Salad

Grilled Thai Sweet Chili Chicken Satay
serves:4

1 pound boneless skinless chicken breasts
1 tablespoon brown sugar
2 1/2 tablespoons soy sauce, gluten free
2 teaspoons fresh ginger, grated
cooking spray
Thai Sweet Chili Sauce (recipe below)

Directions:
1. Prepare grill.
2.To prepare sate, combine chicken and next 3 ingredients in a med bowl. Let stand for 10 mins.
3.Prepare sauce (recipe below)
4. Thread chicken strips onto each of the skewers. Place chicken on grill rack coated with cooking spray; grill 5 mins on each side or until chicken is done. Brush with sauce and Serve chicken with remaining sauce and rice noodles.

For the noodles, just cook according to package directions.

Thai Sweet Chili Sauce
yields: 1 cup

3 cloves garlic, peeled
1 medium jalapeno chile peppers (red) seeded
1/2 cup sugar
3/4 cup water
1/4 cup rice vinegar
1/2 tablespoon salt
1 tablespoon cornstarch, or potato starch
2 tablespoons water

1. In the blender, purée together all the ingredients, except
for the last two.
2. Transfer the mixture to a saucepan and bring to a boil
over medium-high heat. Simmer over medium heat until mixture
thickens up a bit and the garlic-pepper bits begin to soften,
about 3 minutes.
3. Combine the cornstarch and water to make a slurry. Whisk
in the cornstarch mixture and continue to simmer until
thicken slightly
4. Let cool completely before storing in a glass jar and
refrigerate.

NOTE: (This sauce keeps for a few weeks in the refrigerator) adjust the amount of chilis to your heat preferance. Keep in
mind that the heat is the strongest the day you
make the sauce and starts to dissipate gradually the longer
it is kept in the refrigerator.




Spicy Cucumber Salad
serves:4

This Thai-American salad is a refreshing side dish for Grilled Thai Sweet Chili Chicken Satay

ingredients
1/4 cup rice vinegar
1/4 cup sugar
3 tablespoons water
1/2 teaspoon salt
2 medium cucumber, seeded cut thinly lengthwise
1/4 cup sweet onion, diced fine
10 whole fresh mint leaves, chopped fine
1 tablespoon fresh cilantro, choped
1/2 teaspoon chiles, dry, crushed
2 tablespoons peanuts, dry-roasted, chopped

Method
Combine vinegar, sugar, water and salt in a medium bowl. Whisk until sugar dissolves. Add cucumber, onion, mint, cilantro and chile. Toss until evenly coated. Let sit for 15 minutes. Garnish with peanuts and serve.