Spicy Peanut Chicken Kebobs with Satay Sauce

2-3 large chicken breasts, cut into 1" pieces
1/2 bottle TJ's Spicy Peanut Vinaigrette
1 English cucumber, sliced thinly
1/4 cup chopped cilantro
3 green onions, sliced thinly
2 T. rice vinegar
2 t. honey
1 t. sesame oil
salt
TJ's Satay Peanut Sauce
Steamed Jasmine Rice


Combine chicken and vinaigrette in a large ziplock bag and refrigerate for at least 3 hours. Combine cucumber, cilantro, onions, rice vinegar, honey, sesame oil and salt (to taste), toss well. Let cucumber mixture sit at room temperature for 30 min., tossing occasionally. Thread chicken onto 4 skewers and grill over med/high heat until cooked through. Serve over rice with Satay Peanut sauce for dipping and with cucumber salad on the side.

Serves 4


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