Chicken Satay with Spicy Peanut Sauce



   1 lb. boned and skinned chicken breast

   2 Tbs. soy sauce

   2 Tbs. dry sherry

   1 Tbs. sesame oil

   1 Tbs. peanut oil

   1 Tbs. lemon juice

   1 tsp. minced garlic - or 5 cloves

   1 tsp. minced ginger root

   1/3 cup coconut milk

   Dash (1/8 Tsp) each of pepper, hot pepper sauce



   2 Tbs. peanut oil

   1/2 cup minced onion

   2 Tbs. minced garlic

   2 tsp. minced ginger - you can get at Fresh Market

   1 Tbs. wine vinegar

   1 Tbs. brown sugar

   1/3 cup creamy peanut butter (chunky will work)

   1/2 tsp. ground coriander

   2 Tbs. ketchup

   1/3 cup coconut milk or pina colada mix (cream of coconut)

   2 Tbs. soy sauce

   1 Tbs. lemon juice

   Dash hot sauce


To prepare chicken: Cut chicken into 3 X 1/2 inch strips or

as Josh does, cubes. In bowl combine soy, sherry, oils, lemon

juice, coconut milk, garlic, ginger root, pepper, and hot

sauce. Stir to blend. Add chicken and toss to coat. Cover

and refrigerate at least 2 hours (Josh did not refrigerate as

long as you let it sit at least fifteen minutes).


     To prepare sauce: Heat oil in small saucepan over low heat.

Add onion, garlic and ginger. Cook and stir 5 minutes or

until soft. Add vinegar and brown sugar. cook until sugar

dissolves. Remove from heat and stir in peanut butter,

coriander, ketchup, soy, lemon and hot sauce. Blend until

smooth and set aside.


     To Serve: Thread chicken on skewers and arrange on baking

sheets. Bake in 375 degree oven for 5 to 10 minutes or until

cooked through. Baste chicken with remaining coconut milk

while baking. If grilling: Use very hot fire, cook until

brown (5 or 10 minutes) basting with the coconut milk. Josh

stir cooked (sauteed) on the stovetop for 5-7 minutes. Serve

immediately with sauce for dipping. Makes about 24 pieces to

serve 4 to 6 people.


From Josh and Dan Gough