Chicken Satay

Adapted from Martha Stewart Living
Makes 20-25 pieces

1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon chopped fresh ginger
1 onion, coarsely chopped
4 cloves garlic, coarsely chopped
1/2 cup low-sodium soy sauce
1 lemon, juiced
2 tablespoons sugar
1/2 teaspoon ground cumin
2 tablespoons toasted sesame oil

Cut the chicken breasts into thin strips, about 3 inches long & put them in a container, or resealable bag.
Combine the remaining ingredients in a blender & puree until smooth.  Thin with a bit of water, if necessary.  Pour the marinade over the chicken & chill for at least one hour, or overnight.
Preheat a grill.  Thread the chicken onto skewers.  If using bamboo skewers, soak them ahead of time in water, to prevent burning.
Grill for 3-4 minutes per side.
If desired, serve with Peanut Sauce.