Skewered Chicken With Hot Peanut Sauce

1/2 cup unsalted chunky peanut butter
1 tablespoon Asian sesame oil
1-1/2 teaspoons chili oil, or more to taste
3 tablespoons miring (sweet sake) or dry sherry
2 tablespoons low-salt soy sauce
2 tablespoons grated fresh ginger
1-1/2 pounds skinless, boneless chicken breasts, cut into 1-inch strips, or chicken tenders (see tips below)
2 tablespoons plain rice vinegar
3 tablespoons minced fresh cilantro

In a small bowl, combine the peanut butter, oils, miring or sherry, soy sauce and ginger; stir to blend. 
In a large bowl, toss the chicken with about 1/3 of the peanut sauce mixture and reserve the rest. 
Cover and refrigerate at least 1 hour or up to 6 hours. 
Stir the vinegar and cilantro into the reserved peanut sauce and set aside.
Remove the chicken from the refrigerator 30 minutes before grilling. Light a fire in a charcoal or gas grill. 
Thread the chicken strips lengthwise on skewers. 
Grill the chicken over hot coals for 1 or 2 minutes on each side, or until opaque throughout.
Note: We used 9 chicken tenders to equal 1 1/2 pounds. Tenders need to cook about 6 to 8 minutes.
Serve with reserved peanut sauce on the side.
Makes 8 appetizer servings or 4 main-dish servings.

"The Hot Flash Cookbook" by Cathy Luchetti
Charlotte S. Lammers