Title: Chicken satay with spicy peanut sauce
 Categories: Appetizers, Asian, Main dish
      Yield: 4 Servings
 
      1 ts Finely chopped garlic
      1 ts Salt
    1/8 ts White pepper
      2 tb Soy sauce
      1 tb Dark molasses
      2 ts Fresh lime juice
      2 lb Boned; skinned chicken
           -breasts or thighs, cut into
           -1" cubes
      2 tb Vegetable oil

MMMMM----------------KATJANG SAUCE; (SPICY PEANUT---------------------
           -SAUCE)
      2 tb Vegetable oil
    1/4 c  Finely chopped shallots or
           -scallions; white part only
      1 ts Finely chopped garlic
      2 c  Chicken stock; fresh or
           -canned
    1/2 c  Shelled Spanish peanuts;
           -ground fine
      2 ts Soy sauce
      1 ts Dark molasses
      1 ts Lime juice
    1/4 ts Finely grated ginger root
    1/4 ts Finely chopped hot chilies;
           -or cayenne, or to taste
 
  Combine the garlic, salt and pepper in the bottom of a deep bowl and
  with the back of a spoon mash them to a paste. Mix in the soy sauce,
  molasses and lime juice. Add the chicken cubes and toss with a spoon
  until they are evenly coated. Marinate in the refrigerator for 2
  hours, stirring occasionally. Remove the chicken from the marinade
  and thread it tightly, 4 or 5 pieces at a time, on small skewers
  (preferably Oriental wooden skewers about 6 in.(15 cm) long. Brush
  the oil evenly over the chicken. Cook over charcoal (traditional) or
  under the kitchen broiler for 5 to 10 minutes, turning occasionally,
  until the chicken is crisp and brown. Serve at once, with the meat
  still on the skewers, accompanied by katjang sauce presented
  separately in a bowl. Serves 4.
  
  Katjang Sauce (Spicy peanut sauce)
  
  Heat the oil in a heavy skillet and cook the shallots (or scallions)
  and garlic 3 to 4 minutes, until they are soft and transparent but
  not brown.. Add the chicken stock and bring to a boil over high heat.
  Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and
  chilies or cayenne. Reduce the heat and simmer for 10 minutes,
  stirring occasionally. Allow to cool slightly before serving.
  
  NOTES : If you have been to Southeast Asia you have probably had satay
  (also spelled sat‚), and even if you managed to avoid eating it, you
  are guaranteed to have smelled it cooking. Satay stands are on
  virtually every street corner in Malaysia, Indonesia, Singapore, and
  who knows where else. This recipe calls for chicken, but you can
  substitute beef, pork. or lamb. We even saw turtle satay on a menu in
  Bali. Recipe