Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CHICKEN***
   1 1/4  pounds        chicken breast -- skinless, boneless
   2      tablespoons   sesame oil
   2      tablespoons   corn oil
     1/4  cup           dry sherry
     1/4  cup           soy sauce
   2      tablespoons   lemon juice
   1 1/2  teaspoons     minced garlic
   1 1/2  teaspoons     minced ginger
     1/4  teaspoon      salt
     1/4  teaspoon      pepper
     1/8  teaspoon      Tabasco sauce
                        ***SATAY SAUCE***
   4      teaspoons     corn oil
   2      teaspoons     sesame oil
     1/2  cup           minced red onion
   2      tablespoons   minced garlic
   1      teaspoon      minced fresh ginger
   1      tablespoon    red wine vinegar
   1      tablespoon    brown sugar
     1/3  cup           peanut butter
     1/2  teaspoon      ground coriander
   3      tablespoons   ketchup
   3      tablespoons   soy sauce
   1      tablespoon    lemon or lime juice
     1/2  teaspoon      pepper
     1/8  teaspoon      Tabasco
     1/3  cup           hot water -- up to 1/2

Preparation:

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 sauté 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.