Chicken with Satay Sauce

Hey everyone-Happy Foodie Friday! I'm also joining the Holly Jolly Recipe Swap! For my Personal PIGskin Challenge this week I'm making Ina Garten's Chicken with Satay Sauce Dip. Ina even suggests using a rotisserie chicken from the supermarket for this, wow, how easy is that:@)

Hope you love it if you try it!

Chicken with Satay Sauce
1 tblsp good olive oil
1 tblsp dark sesame oil
2/3 C small diced red onion (I used white)
1 1/2 tsp minced garlic (approx 2 small cloves)
1 1/2 tsp minced fresh ginger
1/4 tsp crushed red pepper flakes
2 tblsp good red wine vinegar (I used what was in the closet)
1/4 C light brown sugar, packed
2 tblsp soy sauce
1/2 C smooth peanut butter
1/4 C ketchup
2 tblsp dry sherry (I left this out, but did add 1 tblsp water)
1 1/2 tsp freshly squeezed lime juice
1 rotisserie chicken
* the pom-pom toothpicks are optional-but fun:@)
  I found these at Christmas Tree Shoppes.

Directions:
Cook the olive oil, sesame oil, red onion, garlic, ginger and red pepper flakes in a small heavy bottomed pot on medium heat until the onion is transparent, 10-15 mins. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry and lime juice, cook for 1 minute more. Cool.

Using a sharp knife, carefully remove the entire breast of the chicken and slice it diagonally in 1/2-inch thick slices. Skewer the chicken slices with wooden sticks and serve with the sauce. (Use remaining chicken however you'd like.)

Thoughts: I really liked it, my son thought peanut butter is best left to "and jelly".