2 lg. whole chicken breasts (2 lbs.)
1/4 c. soy sauce
1 tbsp. vegetable oil
1 tsp. packed brown sugar
1/4 tsp. ground ginger
1 clove garlic, crushed

Cut chicken into 3/4 inch pieces. Mix with remaining ingredients. Cover and refrigerate for at least 2 hours, stirring occasionally. This can be broiled at 550 degrees on skewers for 5 minutes each side. I baked chicken pieces in a glass baking dish at 400 degrees for 20 minutes with all the sauce plus 1/2 cup water. I thicken the juice with 2 tablespoons of cornstarch and same amount of water.

PEANUT SAUCE:

1 sm. onion, finely chopped (I did not use)
1 tbsp. vegetable oil
1/3 c. peanut butter
1/3 c. water
1 tbsp. lemon juice
1/4 tsp. ground coriander
3 to 4 drops red pepper sauce
Pinch brown sugar to taste

Cook and stir onion in oil in 1 1/2 quart saucepan until tender. Remove from heat. Stir in remaining ingredients; heat over low heat just until blended (sauce will separate if over cooked). Serve on the side as a dip.