***chicken***
1-1/4 pounds boneless -- skinless
chicken breast
2 tablespoon sesame oil
2 tablespoon corn oil
1/4 cup dry sherry
1/4 cup soy sauce
2 tablespoon 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 -- (Chinese
food section)
1/2 cup minced red onion
2 tablespoon 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 tablespoon ketchup
3 tablespoon 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
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 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.
