Chicken Satay With Spicy Peanut Sauce

Course : Grilling
Serves: 1
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1 1/4 pounds boneless -- skinless chicken breast
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 / Directions:

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.

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