Chicken Satay with Peanut Sauce

KEBABS:

4 skinless, boneless chicken breasts (about 1 1/4 lb) cut into strips
3 tablespoons soy sauce
2 teaspoons sesame, peanut, or olive oil
2 tablespoons finely chopped cilantro (or parsley)
2 cloves garlic, crushed
about 1 teaspoon ginger, crushed
pinch of coarsely ground black pepper
dash of coriander
dash of cumin


In a medium bowl, stir together chicken, soy sauce, sesame oil, coriander, cumin, ginger, garlic and pepper. Place in the refrigerator and let marinate for an hour or overnight.
Preheat barbecue grill to medium-high. If using bamboo skewers, soak in water for 30 minutes. Thread skewers with the chicken. Discard any leftover chicken marinade.
Place chicken on greased barbecue grill (or greased pan, if using oven) and grill for 12 to 15 minutes, turning at least twice or until chicken is cooked through. Meanwhile, make the dipping sauce.

PEANUT SAUCE:

1 teaspoon olive oil
1 onion, finely chopped
1 teaspoon chili powder (or cayenne)
3 teaspoon tomato paste
3 tablespoons water
1/4 cup chunky peanut butter
3/4 cup 2% milk
1 teaspoon fish sauce (patis, not toyo)

Heat oil in a nonstick frying pan over medium-high heat. Add onions and cook for 2 minutes or until translucent. Mix the chili powder with the tomato paste and water; stir into onions and cook for a minute. Stir in the peanut butter and the milk; reduce heat to medium-low and cook for 4 minutes or until mixture just begins to thicken.

Serve hot with the peanut dipping sauce.