Sesame Chicken Satay
Recipe courtesy Dan Smith and Steve McDonagh

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 30 minutes

1 cup rice wine vinegar
1 cup creamy peanut butter
1 cup soy sauce
1/4 cup vegetable oil
Sesame oil
1/3 cup sugar
2 tablespoons freshly grated ginger
25 chicken tenders, halved on the bias
½ cup chopped scallions plus 2 tablespoons, for garnish
½ cup chopped cilantro leaves
¼ cup black sesame seeds, for garnish
1 tablespoon cilantro, chopped for garnish

Special Equipment: 6-inch bamboo skewers

Preheat the oven to 350 degrees F.

Combine vinegar, peanut butter, soy sauce, vegetable oil, sesame oil, to taste, sugar and ginger in the bowl of a food processor fitted with a steel blade and process until smooth. Toss 1½ cups of the peanut butter mixture with the chicken tenders in a bowl until the chicken is well coated. Spread the chicken out in a baking pan in a single layer. Bake until the tenders are firm to the touch, about 30 minutes. Let cool.

Thread a skewer into each tender. Arrange on a platter and garnish with sesame seeds and chopped herbs. Put the remaining sauce into a small bowl and serve.