Rotisserie Chicken with Satay Sauce

Ingredients

• 1 tablespoon sesame oil dark
• 2 tablespoons cooking sherry dry
• 1.5 teaspoons ginger root fresh minced
• 2 cloves garlic minced
• 0.3 cup catsup 
• 0.3 cup brown sugar light packed
• 1.5 teaspoons juice of lime freshly squeezed
• 1 tablespoon olive oil good
• 0.7 cup small-diced onion red (1 small onion)
• 0.3 teaspoon pepper flakes red crushed
• 2 tablespoons red wine vinegar good
• 1  rotisserie chicken cut 
• 0.5 cup smooth peanut butter 
• 2 tablespoons soya sauce 

Equipment

• knife
• whisk
• pot
• skewers

Directions

1. Watch how to make this recipe.
2. 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 to 15 minutes.
3. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool.
4. Using a sharp knife, carefully remove the entire breast of the rotisserie chicken and slice it diagonally in 1/2-inch-thick slices. Skewer the chicken slices with wooden sticks and serve with the sauce. Reserve the remaining chicken.