CHICKEN SATAY WITH THAI PEANUT SAUCE OR QUICK MOLE SAUCE

18 (8-inch) wooden skewers, soaked in water 30 minutes to prevent burning
3 teaspoons light or regular soy sauce
3/8 cup sugar
3 cloves garlic, minced
1/2 cup vegetable oil
3 large skinless boneless chicken breasts, each breast halved horizontally into 2 thin cutlets, then each cutlet sliced lengthwise into 3 strips that are 1-inch wide (for 18 strips total)
Salt and freshly ground black pepper
3 tablespoons toasted sesame seeds
FOR SERVING:
Thai Peanut Sauce (recipes)* or Quick Mole Sauce (recipe follows)

In medium bowl, combine soy sauce, sugar, garlic and oil. Marinate chicken strips at least 15 minutes, or longer refrigerated, up to 1 hour.

Thread each strip onto a skewer, weaving skewer in and out of chicken strip to secure it; brush strips with marinade.

Grill satay under broiler, or in oiled pan over medium-high heat, for 3 to 4 minutes, turning only once after 2 minutes; if necessary, grill in batches.

Allot 3 skewers per person. Drizzle or serve skewers with heated Thai peanut sauce or Quick Mole Sauce (recipe below).

*Thai peanut sauce, available jarred in international aisle of supermarket.

Makes 6 servings

QUICK MOLE SAUCE
Makes about 3 cups

1 1/2 small onions, quartered
3/4 cup chili-style diced tomatoes
3 cloves garlic, peeled and chopped
3 tablespoons dry bread crumbs
3/4 teaspoon cinnamon
3/8 cup roasted salted peanuts
Salt and pepper, to taste
1 1/2 tablespoons sesame seeds, toasted
1 1/2 teaspoons crushed red pepper
1 1/2 squares unsweetened chocolate, broken up
3 tablespoons olive oil
1 1/2 cups chicken stock

In bowl of food processor, combine all ingredients except olive oil and stock. Blend until coarsely smooth.

Heat oil in heavy skillet over medium-high heat. Pour in pureed mixture. Cook about 5 minutes over low heat, stirring constantly and allowing sauce to reduce slowly. Beat in chicken broth and heat through about 3 minutes over medium-high heat.

Adapted from source: Kitchen Coach: Weeknight Cooking by Jennifer Bushman and Sallie Y. Williams