In a medium mixing bowl, combine the soy sauce, peanut oil, sesame oil, fish sauce, ginger, garlic, coriander, and crushed red pepper. Stir to combine.
Using kitchen scissors or a chefís knife, cut the chicken crosswise into thin strips, about 3 inches long by 1/2 inch thick. Add the chicken strips to the soy mixture and cover tightly with plastic wrap. Wash your hands thoroughly. Place the bowl into the refrigerator and marinate for 2 hours.
Position rack in middle of oven and adjust oven settings to broil. Line a baking sheet with heavy-duty aluminum foil and lightly grease the foil.
Remove the chicken from the marinade and thread one strip of chicken on a soaked wooden bamboo skewer. Place the satay on the baking sheet. Continue with the remaining chicken and skewers.
Using oven mitts or pot holders, place the baking sheet in the oven and broil for 5 to 6 minutes, until the chicken is cooked through and slightly golden.
Using oven mitts or pot holders, carefully remove the Chicken Satay from the oven.
Serve the Chicken Satay warm, with Peanut Sauce and cilantro sprigs, if desired.
Yield: 16 - 18 satay
In a food processor, combine the green onions, cilantro, jalapeŇo, garlic, and ginger. Process on high speed for 30 seconds, stopping to scrape down the sides of the bowl as needed.
Add the peanut butter and sesame oil and process for 30 seconds, stopping to scrape down the sides of the bowl as needed.
Add the fish sauce and lime juice and process to blend, 30 seconds more.
Add the coconut milk, hoisin sauce, and honey, processing until smooth and scraping down the sides as needed.
Transfer the sauce to a dipping bowl and serve at room temperature with Chicken Satay.
Yield: 1 3/4 cups