6 cloves garlic, chopped
4 tsp. coriander
4 tsp. light brown sugar
1 tbsp. black pepper
2 tsp. salt
2 1/2 lb. boneless chicken breasts, cut into 1 1/2-2" cubes
1/2 c. shoyu
4 tsp. ginger, chopped
2 tbsp. lime juice
6 tbsp. oil
1/4 c. fresh coriander, chopped (for garnish)

PEANUT SAUCE:

1 c. chunky peanut butter
1-2 tsp. hot chili sauce (oriental section of your store)
2 cloves garlic, crushed
3 tbsp. honey
1 tsp. cayenne pepper
1/4 c. lime juice
1/4 c. shoyu
1/2 c. peanut oil

Combine garlic, coriander, brown sugar, pepper and salt. Rub mixture on chicken pieces. Place on tray and marinate 45 minutes. Combine shoyu, ginger, lime juice and oil in shallow NON-ALUMINUM pan. Add chicken and marinate covered in refrigerator for 6 hours or overnight. Turn several times during marinating process.

To make peanut sauce, place peanut butter in food processor. Add chili sauce, garlic, honey, cayenne pepper, lime juice, shoyu and peanut oil until smooth, thick paste is formed. Sauce can be made ahead. Cover and refrigerate, but bring to room temperature before serving. Grill or broil chicken on skewers soaked in water. Cook until tender (8-10 minutes). Sprinkle with fresh coriander and serve with peanut sauce. Absolutely ono!!!