Shelly's Recipe

CHICKEN SATAYS

Category: Grilled Starters

1 lb (3/4 inch thick), boneless skinless chicken breasts
1 slices (1/2 inch thick) gingerroot, finely chopped
4 cloves garlic, minced
1/4 cup teriyaki sauce
3 tbsp vegetable oil
2 tbsp chopped fresh coriander
2 tbsp rice vinegar
2 tsp grated lemon rind
1 tsp lemon juice
1/4 tsp hot pepper sauce
1 tbsp hoisin sauce
1 tbsp sherry
1/3 cup smooth peanut butter
1/4 cup finely chopped green onions

Cut chicken across grain into 1/4 inch thick strips. Place in glass baking dish. In bowl, whisk together ginger, garlic, teriyaki sauce, oil, coriander, vinegar, lemon rind and juice and hot pepper sauce. Transfer 1/3 cup to measuring cup; whisk in hoisin sauce and sherry. Pour over chicken, stirring to coat. Cover and refrigerate, stirring occasionally, for at least 2 hours or for up to 4 hours.

Meanwhile, whisk peanut butter, onion and 3 tbsp warm water into remaining sauce. (Peanut sauce can be covered and set aside for up to 4 hours.) Reserving marinade, thread 1 piece of chicken onto each of 24 soaked 6 inch (15 cm) wooden skewers.

Place on greased grill over medium-high heat or under broiler; close lid and cook, brushing with marinade and turning once, for about 4 minutes or until chicken is no longer pink inside. Serve with peanut sauce.