Instructions: In a small bowl, combine the peanut butter, oils, mirin or sherry, soy sauce and ginger; stir to blend. In a large bowl, toss the chicken with about 1/3 of the peanut sauce mixture and reserve the rest. Cover and refrigerate at least 1 hour or up to 6 hours. Stir the vinegar and cilantro into the reserved peanut sauce and set aside.

Remove the chicken from the refrigerator 30 minutes before grilling. Light a fire in a charcoal or gas grill. Thread the chicken strips lengthwise on skewers. Grill the chicken over hot coals for 1 or 2 minutes on each side, or until opaque throughout.

Note: We used 9 chicken tenders to equal 1 1/2 pounds. Tenders need to cook about 6 to 8 minutes.

Serve with reserved peanut sauce on the side.

Makes 8 appetizer servings or 4 main-dish servings.

This variation of a classic Southeast Asian dish was created by Linda Hillel. Serve as an appetizer or as a main course with fragrant jasmine or Basmati rice.

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