Chicken Satay With Spicy Peanut Sauce - cooking recipe

Ingredients

CHICKEN
1 1/4 lbs boneless skinless chicken thighs or 1 1/4 lbs boneless skinless chicken breasts
2 tablespoons sesame oil
2 tablespoons vegetable oil
1/4 cup dry sherry
1/4 cup soy sauce
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced fresh garlic
1 1/2 minced fresh ginger
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash hot sauce
SATAY SAUCE
4 teaspoons vegetable oil
2 teaspoons sesame oil
1/2 cup red onion, minced
1 teaspoon ginger, minced
2 tablespoons garlic, minced
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/3 cup smooth peanut butter or 1/3 cup chunky peanut butter
1/2 teaspoon ground coriander
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon fresh lemon juice
1/2 teaspoon pepper
1 teaspoon sambal oelek, to taste (chili paste with garlic)
1/3 - 1/2 cup hot water

Preparation

Cut chicken into chunks if thighs strips if breasts.
Combine with remaining ingredients and leave to marinate in refrigerator anywhere from 1-12 hours.
Satay Sauce- Heat oils in small saucepan, add onion, garlic, ginger and saute over med heat until softened.
Add vinegar, sugar and continue to cook until sugar dissolves.
Remove from heat and stir in remaining ingredients.
Adjust seasoning to your taste.
Can also be put in a food processor for a completely smooth sauce.
To Serve- Preheat oven to 375.
Thread chicken onto skewers and arrange on baking sheets.
Bake for 5- 10 minutes or until just cooked.
Serve with Satay Sauce.
Substitute Beef, lamb, shrimp, pork or scallops.
If Sauce gets to thick if made in advance thin with hot water.