3 whole skinless, boneless chicken breasts, cut into cubes

2 tbsp. soy sauce
2 tbsp. chopped ginger
1 tsp. ground cumin
2 tbsp. dark brown sugar
1/2 c. peanut oil
2 cloves garlic, crushed
1 tsp. ground coriander
1/2 tsp. chili powder

2 tbsp. soy sauce
1/2 c. dry roasted peanuts, coarsely chopped
Pinch of chili powder
3 tbsp. chopped cilantro
1/4 c. hoisin sauce
3/4 c. chicken stock
1 clove garlic, mashed
2 green onions, chopped

For the marinade: Place chicken in a glass dish, combine the soy sauce, peanut oil, ginger, garlic, cumin, coriander, brown sugar, and chili powder. Stir thoroughly and pour over chicken. Marinate for at least 3 hours, or overnight.

For the sauce: In an electric blender, whir together the soy sauce, hoisen sauce, peanuts, chicken stock, garlic, and chili powder. Transfer the mixture to a bowl and add the scallions, cilantro or parsley and chili pepper. Cover tightly, set aside.

To grill sates (chicken pieces), thread on presoaked bamboo shoots. Place on grill, turning often. Serve on rice with dipping sauce on side.