2 lbs. boneless, skinless chicken breasts, sliced into 1/2-inch strips
1/4 cup low-sodium soy sauce
1 Tbs. brown sugar
2 garlic cloves, minced
1 Tbs. fresh ginger, minced
2 green onions, minced
1/4 tsp. red chili flakes

In a large bowl, combine soy sauce with the next five ingredients. Blend well. Add sliced chicken, cover and refrigerate for two to three hours. Remove from refrigerator and thread one chicken slice onto each skewer. Grill over ash-white coals for three to four minutes on one side and then about two minutes on the other side. Be careful not to overcook chicken. Serve with Peanut Sauce on the side.

Peanut Sauce:

2 tsp. peanut oil
1/3 cup yellow onion, diced
2 garlic cloves, minced
1/4 cup low-sodium soy sauce
1 Tbs. lime juice
1 Tbs. lemon juice
1 dash Tabasco sauce (more, if desired)
1 tsp. ground coriander
1/2 tsp. ground cumin
1 1/2 cups coconut milk
1 cup chunky peanut butter

Heat oil in a skillet over medium-high heat, add onion and garlic and saute for three to four minutes or until onions are translucent. Stir in remaining ingredients except peanut butter. Bring to a boil, stirring constantly. Reduce heat to low and stir in peanut butter until well blended. Serve warm. Serve as an appetizer with crisp vegetables.

Other Materials:

30 bamboo skewers, soaked in water for 30 minutes

* Note: Chicken may be marinated, skewered and refrigerated the day before. Grill just before the party.

Yield: 6 servings