Thai Sweet Chili Sauce

(good for dipping or to pour over noodles and veggies.)

INGREDIENTS
1 cup water
1 cup rice vinegar
1 cup sugar
2 teaspoons fresh ginger root, minced
1 teaspoon garlic, minced
2 teaspoons hot chile pepper, minced
2 teaspoons ketchup
2 teaspoons cornstarch

DIRECTIONS
Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

Since Delish closed down, I've had to make my own Chicken Satay. This recipe is not the same as Delish's, but I like it a lot. In fact, it's in my "heavy rotation" spot in my recipe box. I found this on Allrecipes.

Indonesian Satay

Submitted by: Estherlita Santoso Rated: 5 out of 5 by 122 members
Prep Time: 25 Minutes Cook Time: 20 Minutes
Ready In: 1 Hour Yields: 6 servings



INGREDIENTS:
3 tablespoons soy sauce
3 tablespoons tomato sauce
1 tablespoon peanut oil
2 cloves garlic, peeled and minced
1 pinch ground black pepper
1 pinch ground cumin
6 skinless, boneless chicken
breast halves - cubed
1 tablespoon vegetable oil
1/4 cup minced onion
1 clove garlic, peeled and minced
1 cup water
1/2 cup chunky peanut butter
2 tablespoons soy sauce
2 tablespoons white sugar
1 tablespoon lemon juice
skewers



DIRECTIONS:



1.In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.



2.Preheat the grill for high heat.



3.Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.



4.Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.