Chicken Satay With Spicy Peanut Sauce

Recipe Ingredients

		Chicken
1 1/4 lbs	567g / 20oz	Chicken breast - skinless, boneless
2 tablespoons	30ml	Sesame oil
2 tablespoons	30ml	Corn oil
1/4 cup	59ml	Dry sherry
1/4 cup	59ml	Soy sauce
2 tablespoons	30ml	Lemon juice
1 1/2 teaspoons	7.5ml	Minced garlic
1 1/2 teaspoons	7.5ml	Minced ginger
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/8 teaspoon	0.6ml	Tabasco sauce
		Satay Sauce
4 teaspoons	20ml	Corn oil
2 teaspoons	10ml	Sesame oil
1/2 cup	31g / 1.1oz	Minced red onion
2 tablespoons	30ml	Minced garlic
1 teaspoon	5ml	Minced fresh ginger
1 tablespoon	15ml	Red wine vinegar
1 tablespoon	15ml	Brown sugar
1/3 cup	65g / 2.3oz	Peanut butter
1/2 teaspoon	2.5ml	Ground coriander
3 tablespoons	45ml	Ketchup
3 tablespoons	45ml	Soy sauce
1 tablespoon	15ml	Lemon or lime juice
1/2 teaspoon	2.5ml	Pepper
1/8 teaspoon	0.6ml	Tabasco
1/3 cup	78ml	Hot water - up to 1/2

Recipe Instructions

Chicken: Cut chicken into strips 1/2 x 3-inches. Combine with remaining ingredients and marinate in refrigerator 1 to 12 hours.

Sauce: Heat sesame and corn oils in small saucepan. Add onion, garlic, and ginger; and saute until softened. Add vinegar and sugar and stir until sugar dissolves. Remove from heat and add remaining ingredients. Put in food processor if a smooth sauce is desired.

Thread chicken on wooden toothpicks or small skewers and arrange on baking sheets. Grill over charcoal for 5 to 10 minutes.

Serve with Satay sauce.

Makes about 50 pieces.

Variations: Beef, lamb, pork, or shrimp may be used in place of the chicken.

Source:
Williams-Sonoma

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