2Cut chicken into strips 1/2" wide by 3" long. Combine with the remaining ingredients and leave to marinate in the fridge for 1 to 12 hours.
4Heat the corn and sesame oils in a small saucepan. Add the onion, garlic and ginger and saute over medium heat until softened. Add the vinegar and sugar and continue to cook until sugar dissolves. Remove from the heat and stir in the remaining ingredients or combine in a food processor for a completely smooth sauce.
6Preheat oven to 375*F. Thread each piece of chicken on a wooden skewer and arrange on baking sheets. Bake 5 to 10 minutes or until just cooed. Serve hot with bowl of the satay sauce.
8Substitute beef, lamb, shrimp,pork or scallops for the chicken.
Since the sauce can be made in advance, it may thicken or separate before you use it. In that case, whisk in a little hot water until the sauce is the consistency you desire