For the dressing, mix 1/4 cup of oil, 2 tablespoons of cider vinegar, 2 tablespoons of soy sauce,
2 teaspoons of sesame oil, 2 teaspoons of honey, 1 tablespoon of grated fresh ginger, 2 heaping tablespoons of creamy peanut butter and salt and pepper. Whisk it all together.
I keep my ginger frozen which makes it easier to grate.
This was enough sauce for two very large chicken breasts. You can make more or less depending on how much chicken you are working with.
I like a lot of black pepper in this recipe. You could also add some sort of spicy pepper or pepper sauce if you want this to be spicy.
This could be served plain on top of some spring greens too.