The spicy peanut sauce in this recipe is typically Indonesian.  You can also pour it over a bowlful of lightly cooked vegetables -- this is called Gado-Gado.

Chicken Satay

1 pound skinless, boneless chicken thighs
1/2 teaspoon hot chili powder
1/2 teaspoon sugar
1 tablespoon dark soy sauce
1 tablespoon cooking oil
1 onion
1 clove garlic
2 tablespoons lemon juice
4 tablespoons peanut butter
pinch of salt
1 teaspoon ground cumin
1 teaspoon ground coriander
5 tablespoons water

Cut the chicken into small chunks.  Thread the chicken onto skewers.  Broil for eight minutes turning often until meat is cooked.  Mix chili powder with a little of the water.  Peel and chop the onion and garlic and mix them into the paste.  Heat the oil and cook the onion mixture gently for five minutes.  Add the rest of the ingredients, and stir well.  Serve the satays with the peanut sauce as a dip.