Chicken Satay with Peanut Sauce

Peanut Sauce

1/4 c. vegetable oil

1 c. chopped onion

2 cloves garlic, minced

2 tbs. minced fresh ginger

1 jalapeno pepper, seeded and minced

1 c. peanut butter

1 1/4 c. water

1/4 c. tamari or soy sauce

3 tbs. honey

1/4 c. fresh basil leaves, cut into thin strips

Heat the oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic, ginger, and jalapeno; cook and stir 2 more minutes. Add peanut butter, water, tamari, and honey; cook and stir until smooth. Add basil; heat through.

(Adapted from Allrecipes Chicken Satay and Allrecipes Peanut Sauce II)

Combine all ingredients in a glass container with a lid and toss to coat. Marinate for at least 1 hour in the refrigerator. Meanwhile, make peanut sauce (recipe follows). Thread chicken onto skewers and cook over medium-high heat on a lightly oiled grill. Serve with jasmine rice and peanut sauce.

2 tbs. fish sauce

2 tbs. minced fresh ginger

Chicken Satay2 lb. skinless boneless chicken thighs, cut into 1/2-inch strips2 clove garlic, minced