Satay II

This is a much easier version of Satay. It calls for Sambal Olek, a highly concentrated chili paste that can be found at oriental grocery stores (use with caution). Serve with Cucumber Relish. Serves 4-6.

1 lb. skinned, boned chicken breasts
1/2 teaspoon sambal olek (hot-pepper paste)
1 teaspoon grated fresh ginger
2 tablespoon lemon juice
3 tablespoon dark soy sauce
2 tablespoon honey
3 tablespoon peanut butter
1/2 cup water

Cut chicken in 1-inch chunks and thread chunks equally on 12 bamboo skewers. Set aside.

In a large saucepan or skillet combine sambal olek, gingerroot, lemon juice, soy sauce, honey, peanut butter and water. Bring to a boil, stirring constantly, then reduce heat and add as many chicken skewers as will fit without crowding. Simmer 10 minutes, basting. Remove from pan and transfer to a rimmed platter. Repeat with remaining chicken skewers. Simmer sauce remaining in pan until reduced to about 3/4 cup. Pour over chicken and serve.

May also be chilled and served cold.