Indonesian Chicken Sate

3 Tbl. Soy sauce

2Tbl. Vegetable oil

1 Tbl. Lemon juice

½ tsp.curry powder

1 clove garlic, minced or pressed

1 pound boned, skinned chicken breasts

Cut in 1-inch cubes

Sate sauce:

1 tsp. vegetable oil

¼ c. sliced green onions

1 tsp. minced fresh ginger

¼ to ½ tsp. crushed dried red pepper

½ c. chunky peanut butter

1 c. water

1 Tbl. Soy sauce

In small bowl stir together soy sauce, oil, lemon juice, curry and garlic.

Add chicken; toss to coat well. Cover; refrigerate at least two hours. Drain;

Reserve marinade. Rinse bamboo skewers in water thread with chicken cubes.

Broil about 6 inches from source of heat, turning and basting frequently

With reserved marinade, about 5 minutes or until tender. Serve with sate sauce.

Sate Sauce

In 1 quart saucepan heat oil over medium heat. Add sliced green onions, fresh ginger and dried red pepper. Stirring frequently, cook 1 minute. Stirring constantly, add peanut butter. Gradually stir in water and soy sauce until well blended. Stirring constantly, bring to boil until mixture thickens. Serve hot or at room temperature with chicken kabobs