Preheat your oven to broil and get your food processor or immersion blender ready.

In blender add cilantro, red chile, garlic, peanut butter, soy sauce, ginger, lime zest and juice. Pour in a little water and puree until mixture becomes smooth. Add a little more water to keep the sauce thin if needed. Divide sauce evenly into two bowls drizzling only one with olive oil. Put both bowls aside.

Cut your chicken in long lengthwise pieces. Bunch up on skewers keeping thickness the same through-out the length of the skewer. Place chicken skewers on an oil sprayed roasting pan lined with parchment or foil.

Take the bowl of satay sauce (without the olive oil) and rub/massage the flavour all over the chicken. Drizzle the chicken with a little olive oil and a sprinkle of salt and put in oven on top shelf under broiler for about 6 minutes per side (flip half way through) or until golden and cooked through. Our chicken took 12 minutes in our oven. Remove to plate and tent with foil until ready to serve.

While the chicken is cooking get your cashews toasting in a pan over medium heat. Toss them regularly and watch closely so they do not burn. You want to toast them until they are lightly brown. Remove to a bowl.

Serve in lettuce wraps with a sassy noodle salad and toasted cashews.