Thai Chicken Satay with Peanut Sauce

My three year old wont try anything, but I think some kids might like this because it involves dipping in peanut butter. I made these for a party once and everyone really liked them.

The recipe comes from Sept. 22nd Rachael Ray show.

Ingredients

1 pound chicken tenderloin strips (about 20 strips), or can use round steak cut in strips

1 1/4 Cups Teriyaki sauce

4 garlic cloves

2 to 3 teaspoons hot chili oil, to taste

1/2 Cup apple juice

1 inch piece of ginger, peeled

1-1 1/2 Cups peanut butter, chunky or smooth

Juice of 2 limes, zest of 1 reserved for sauce

1 Bunch scallions, thinly sliced

2 TBS. sesame seeds, toasted

Preparation

1. Preheat a grill pan or a grill to medium-high. Soak Skewers in water, particularly if you are using an outdoor grill, so they don't flame up.

2. Place the chicken strips in a medium-large casserole dish and pour 1 Cup of the Teriyaki sauce, the crushed garlic and chili oil over them. Toss to combine and let the chicken marinate in the refrigerator while you make the dipping sauce.

3. In a medium-size sauce pot, add the remaining 1/4 cup Teriyaki sauce, apple juice, and the ginger. Once it reaches a boil, turn off the heat and let it sit for about 2-3 minutes to incorporate the ginger flavor. Remove the ginger and reserve the liquid.

4. In a medium-size mixing bowl, whisk together the peanut butter, lime zest and the hot Teriyaki/apple juice mixture until it resembles a dipping sauce consistency. Place the sauce in a serving bowl, and set it aside while you grill up the satays.

5. Remove the chicken strips from the refrigerator and skewer the stripes in and out as if you were treading straight up the meat. Grill the satays for about 1-2 minutes on each side, then give them a quick squeeze of fresh lime juice for a finish. Garnish the dipping sauce and meat with the scallions and toasted sesame seeds.