Chicken Satay With Peanut Sauce

• 1 lb boneless skinless chicken breast (500 g)
• 2 tablespoons peanut butter (25 mL)
• 2 tablespoons chicken stock (25 mL)
• 2 tablespoons fresh coriander, chopped (25 mL)
• 1 tablespoon rice wine vinegar (15 mL)
• 1 tablespoon honey (15 mL)
• 2 teaspoons sesame oil (10 mL)
• 2 teaspoons soya sauce (10 mL)
• 1 teaspoon garlic, minced (5 mL)
• 1 teaspoon gingerroot, minced (5 mL)
• 1 teaspoon sesame seeds, toasted (5 mL)

1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. Spray baking pan with vegetable spray.
3. In a small bowl or food processor, combine peanut butter, chicken stock, coriander, rice wine vinegar, honey, sesame oil, soya sauce, garlic, ginger and sesame seeds.
4. Set 3 tablespoons (45 mL) aside.
5. Cut chicken into 1 inch (2.5 cm) cubes.
6. Thread onto 10 small bamboo or barbecue skewers.
7. Place skewers in prepared pan.
8. Brush with half of the peanut sauce that has been set aside.
9. Bake approximately 5 minutes.
10. Turn over and brush with the remaining 1-1/2 tablespoons (20 mL) sauce.
11. Bake 5 more minutes or just until chicken is done.
12. Serve with remaining peanut sauce.

chicken, peanut butter, chicken, fresh coriander, rice wine vinegar, honey, sesame oil, soya sauce, garlic, gingerroot, sesame seeds

Taken from www.food.com/recipe/chicken-satay-with-peanut-sauce-505 (may not work)