Satay Chicken    Ingredients A     12 Strips Chicken Tender 2   Tbs.  Soy Sauce  1   Tbs.  Sugar  1  tsp.  Cooking Wine  ¼  tsp.  Garlic Powder   Dash  Pepper       Ingredients B   ¼ Cup Peanut Butter (creamy) 4+ Tbs. Hot Water 2  Tbs.  Ginger (freshly grated)  2 Tbs.   Sugar               1  Tbs.  Soy Sauce        Ingredients C       Pam Oil Spray 24     Skewers          Slice/filet each chicken tender into 2 pieces. Marinate chicken in Ingredients A 1 hour prior to cooking. Mix well Ingredients B for sauce. Set aside about ¼ of the sauce or for dipping use when serving. Preheat oven 375°F. Line aluminum foil over baking sheets and spray Pam over it. Insert each piece of chicken tenders onto a skewer. Line chicken kabobs on the baking trays. Brush sauce over the chicken lightly, about 1 tsp. or less for each kabob (1 side). Bake for 5 minutes. Remove chicken from oven, turn kabobs over to the other side and brush on more sauce, same as step 4. Bake for another 5 minutes. Turn the oven temperature to broil. Elevate the baking tray to 5-6 inches from the top oven heat wires. Broil chicken for 1-1½ minutes. Remove from oven. Serve with the sauce set aside from step 2. (Special Note: Careful with the skewers! They are hot.)