Chicken Satay with Peanut Sauce
In this recipe, marinating the chicken makes it super-tender, so it’s easy to eat from a skewer. We’ve read instructions for soaking the wooden skewers in water to keep them from burning in the oven, but at the low cooking temperature in this recipe, ours have always been fine without soaking.
For the chicken
2 tablespoons dry white wine
For the peanut sauce
2 tablespoons toasted sesame oil
Prepare the chicken
Whisk the first six ingredients together in a medium bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours.
Prepare the peanut sauce
In a saucepan, heat the sesame oil over moderate heat until hot. Add scallions, garlic, and ginger. Cook, stirring, until scallions are wilted, about 1 minute. Stir in 1 cup water and the peanut butter, soy sauce, vinegar, brown sugar, and red pepper flakes and bring to a simmer, stirring until the sauce is smooth. Remove from heat and cool to room temperature (it continues to thicken as it cools).
The chicken skewers can be assembled and cooked 1 day ahead and kept covered and refrigerated. Bring them to room temperature before serving. The peanut sauce can be made 3 days ahead and kept covered and refrigerated.