Chicken Satay with Spicy Peanut Sauce

Ingredients for the chicken and marinade:

• 1 pound boneless, skinned chicken breast
• 2 tablespoons soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon sesame oil
• 1 tablespoon peanut oil
• 1 tablespoon lemon juice
• 1 tablespoon minced garlic
• 2 teaspoons minced ginger root
• 1 dash each of salt, pepper
• 1-2 dashes of hot red pepper sauce
• skewers (e.g., bamboo)

Ingredients for the sauce:

• 2 tablespoons peanut oil
• ½ cup minced onions
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger root
• 1 tablespoon wine vinegar
• 1 tablespoon brown sugar
• 1/3 cup creamy peanut butter
• ½ teaspoon ground coriander
• 2 tablespoons ketchup
• 2 tablespoons soy sauce (indonesian Ketjap preferred)
• 1 tablespoon lemon juice
• 1-3 dashes hot red pepper sauce

Instructions to prepare the chicken:

• cut the chicken into 3-by-½ inch strips
• in bowl, combine soy sauce, sherrry, oils, lemon juice, garlic, ginger root, salt, pepper, hot sauce
• stir to blend
• add chicken, and toss to coat
• cover, and refrigerate for at least 2 hours

Instructions for the sauce:

• heat oil in a small saucepan over low heat
• add onion, garlic, and ginger
• cook and stir for 5 minutes, or until soft
• add vinegar and brown sugar
• cook until sugar dissolves
• remove from heat and stir in the peanut butter, coriander, ketchup, soy sauce, lemon juice, and hot sauce
• blend until smooth and set aside

Instructions for cooking:

• if using bamboo skewers, soak them in water + vinegar for at least 30 minutes
• thread marinated chicken pieces onto skewers
• cook on the grill, or on baking sheet in 375 °F (190 °C) oven for 5-10 minutes or until cooked through
• serve immediately with sauce for dipping, or cover with sauce

• makes about 24 pieces to serve 4-6. [recipe by Lidia Bastianich]