Grilled Chicken Satay with Peanut Sauce

Total time: 35 minutes
   Fresh ginger adds a bit of heat and a lot of flavor to this chicken.  You can substitute 1/2 tsp ground ginger if you don't have fresh; and add more if you like the heat.  For a hotter dish you could add crushed red pepper, Asian chili sauce or even Tabasco to the marinade and/or the peanut sauce.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 2 tbs lemon juice
• 2 tbs soy sauce
• 1 tbs brown sugar
• 2 cloves garlic
• 1 tbs fresh ginger, peeled and minced about 3 slices the size of an American quarter or 1 euro coin
• 1 tsp chili powder
• 2 - 4 skewers
• Warm Peanut Sauce:
• 1/3 cup peanut butter
• 2 tbs snipped fresh chives
• 1 tbs snipped fresh parsley
• 1 tsp chili powder
• 1 tsp sesame oil
• 1 tbs olive oil
• 2 tsp soy sauce
• 2 tsp lemon juice
• 1 tsp brown sugar
• 1/3 cup (3oz, 90ml) chicken stock

 Instructions:

• Soak skewers in warm water while preparing chicken and making marinade.
• Cut chicken breast into long strips, 3 or 4 from each breast. 
• Thread the meat the long way onto the skewers, (sort of pleating it). 
• Mix the rest of the ingredients in a small bowl. 
• Place chicken skewers into a baking dish and pour marinade over.
•  Allow to marinade for 20 - 40 minutes. 
• When ready, remove from marinade and grill over direct heat for 8 - 10 minutes.  Can also be done under the broiler (grill) for same amount of time. 
• Or, you could skip the skewers and stir-fry them in 1 tbs olive oil and 1 tsp sesame oil. 
• Serve with Peanut Sauce on the side.
• Warm Peanut Sauce:
• Heat oils in small saucepan.
• Add chives and chili powder and sauté briefly. 
• Add remaining ingredients and bring to a boil, stirring well to combine. 
• Remove from heat and cover to keep warm.

Shown served on a bed of Sesame Rice with Crisp Green Beans.