1 1/4 lbs. boneless, skinless chicken breast
2 tbsp. sesame oil
2 tbsp. corn oil
1/4 c. dry sherry
1/4 c. soy sauce
2 tbsp. lemon juice
1 1/2 tsp. minced garlic
1/2 tsp. powdered ginger
1/4 tsp. salt
Peanut Sauce (recipe follows)

Cut chicken into 1/2 inch wide strips. Combine remaining ingredients, except peanut sauce, and marinate in the refrigerator for 1-2 hours.

SAUCE: 4 teaspoons corn oil, 2 teaspoons sesame oil, 1/2 cup minced red onion, 2 tablespoons of minced garlic, and 1 tablespoon red wine vinegar, 1 tablespoon brown sugar, 1/3 cup peanut butter, 1/2 teaspoon ground coriander, 3 tablespoons ketchup, 3 tablespoons soy sauce, 1 tablespoon lemon juice, 1/2 teaspoon pepper.

Heat oils in saucepan. Saute onions and garlic until they are softened. Add sugar and vinegar, cooking until sugar dissolves. Remove from heat and stir in remaining ingredients.

To serve: Preheat oven to 375 degrees. Thread chicken strips onto small skewers and arrange on baking sheets. Bake approximately 10 minutes or until just cooked through. Serve hot with sauce which is at room temperature.