This one's easy. You just look at all those chicken satay recipes on the net and observe, "hey, they just don't put enough in. More is better."
You will need:
About a pound of boned chicken breasts. More if you like.
Rinse the chicken, pat dry, and slice into thin strips. Set aside.
In a medium-sized bowl, mix:
Two heaping tablespoons of brown sugar (or more)
Two or three or four massively heaping tablespoons of crunchy peanut butter.
a tablespoon or two or more of Sesame oil (the very dark aromatic kind)
a few tablespoons of rice wine--any brand, but not the sweet kind, since you've already got brown sugar in there.
By the way, if you like you can substitute maple syrup for the brown sugar. Not both, though.
a tablespoon or more of soy sauce
Several (how about eight? how about more?) thick cloves of garlic, grated.
a healthy size (think of a large man's thumb) of fresh ginger, grated.
Mix all well. Taste. If it's too sweet, add more soy sauce and rice wine. If it's too sour, add more brown sugar or maple syrup.
Add the chicken. Slosh in a dash of Tabasco if you're in a carefree mood. Mix. Cover with plastic wrap and leave in the fridge for at least thirty minutes, if not longer.
When you're ready to cook, stir-fry the vegetable of your choice first, and set it aside in a bowl. I used a large, fresh zucchini and fried it in vegetable oil.
Then stir-fry the chicken. Add the zucchini and fry a little more. Serve on warm plates. White wine goes well with this. So does basmati rice.