Recipe: Chicken Satay Skewers

2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced lengthwise into 12 pieces

1 teaspoon toasted sesame oil

1 teaspoon soy sauce

1 garlic clove, minced

1/2 teaspoon red-pepper flakes

coarse salt and ground pepper

1/4 cup creamy peanut butter

2 tablespoons rice vinegar

vegetable oil, for pan

In a bowl, toss chicken with sesame oil, soy sauce, garlic and 1/4 teaspoon red-pepper flakes.

Season with salt and pepper.

Thread each chicken strip lengthwise onto a skewer.

Make dipping sauce: In a small bowl, whisk together peanut butter, vinegar, 1/4 teaspoon red-pepper flakes, and 2 to 3 tablespoons water.

Heat grill pan over high.

Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 minutes per side.

Serve chicken skewers with dipping sauce.

NOTE: I did not have skewers and do not have a grill pan. I still cut the chicken up in slices, as it says, and used a regular frying pan on the stove top. It still turned out yummy!

Martha Stewart Everyday Food Magazine April 2009