CHICKEN SATAY

1 lb. boneless, skinless chicken breasts cut into thin strips

1/3 cup soy sauce

2 T. honey

2 T. sake or dry sherry

1 clove garlic minced

2 T. nut oil

 Mix marinade and allow meat to stay in marinade in the refrigerator at least 1 hour but no longer than 8 hours.

 dip in sauce listed below.

PEANUT DIPPING SAUCE

1/2 cup fish sauce

1/3 cup fresh lime juice

1/4 cup soy sauce

1/4 cup coarsely chopped toasted peanuts

1 scallion, trimmed, washed, and sliced on the bias very thin

2 T. sugar

2 T. chopped cilantro

2 small fresh jalapeno pepper, cored and diced very fine

Combine all ingredients in a pint jar with a tight fitting lid.  Shake vigorously until the sugar is dissolved.  Let stand at room temperature up to 4 hours or in the refrigerator for up to 2 days.  Bring to room temperature and shake vigorously before serving.