Rotisserie Chicken with Satay Sauce

• 1 tablespoon good olive oil
• 1 tablespoon dark sesame oil
• 2/3 cup small-diced red onion (1 small onion)
• 1 1/2 teaspoons minced garlic (2 cloves)
• 1 1/2 teaspoons minced fresh ginger root
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons good red wine vinegar
• 1/4 cup light brown sugar, packed
• 2 tablespoons soy sauce
• 1/2 cup smooth peanut butter
• 1/4 cup ketchup
• 2 tablespoons dry sherry
• 1 1/2 teaspoons freshly squeezed lime juice
• 1 rotisserie chicken

1. Cook the olive oil, sesame oil, red onion, garlic, ginger, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes.
2. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute.
3. Cool.
4. Using a sharp knife, carefully remove the entire breast of the rotisserie chicken and slice it diagonally in 1/2-inch-thick slices.
5. Skewer the chicken slices with wooden sticks and serve with the sauce.
6. Reserve the remaining chicken.

olive oil, sesame oil, red onion, garlic, fresh ginger root, red pepper, red wine vinegar, light brown sugar, soy sauce, smooth peanut butter, ketchup, sherry, freshly squeezed lime juice, rotisserie chicken

Taken from www.foodnetwork.com/recipes/ina-garten/rotisserie-chicken-with-satay-sauce-recipe.html (may not work)