• 0.5 cup  Yellow onion, finely chopped
• 2 Garlic cloves, peeled and crushed
• 1 tspn Fresh ginger, grated
• 1 cup  Soy Sauce 
• 0.5 cup  Roland Coconut Milk 
• 0.25 cup  Sherry Cooking Wine
• 0.25 cup  Roland Sesame Oil 
• 3 tbsp  Lemon juice
• 1 tbsp Hot Szechuan Paste
• 2 tbsp Tamarind paste
• 2.5 lbs Boneless, skinless chicken breast fillets or tenderloins
• 1 cup  Satay (Peanut) Sauce

1. Combine all of the ingredients except the chicken and Satay (peanut) sauce in a large
mixing bowl. Whisk until completely blended.
2. Cut the chicken breast fillets into 1 inch wide strips (skip this step if using
tenderloins).
3. Thread onto skewers. Place the skewers in the marinade ensuring that they are
covered with the sauce. Refrigerate for up to 24 hrs.
4. Broil or grill the chicken skewers until the minimum internal temperature reaches
165°F.
5. Serve with Satay (peanut) sauce for dipping.