A fun, exotic-tasting party staple.

2 lbs. boneless, skinless chicken breasts, sliced into 1/2" 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

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 peanut butter

Prepare 30 bamboo skewers by soaking in water for 30 minutes

In a large bowl, combine soy sauce with the next five ingredients. Blend well. Add sliced chicken, cover and refrigerate for 2 to 3 hours. Remove from refrigerator and thread one chicken slice onto each skewer. Grill over ash-white coals for 3 to 4 minutes on one side and then about 2 minutes on the other side. Be careful not to overcook chicken. Serve with Peanut Sauce on the side.

Preparation for the Peanut Sauce:

Heat oil in a skillet over medium-high heat, add onion and garlic and saute for 3 to 4 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.