1 lb. skinned, boned chicken breasts
1/2 tsp. sambal oelek (hot pepper paste)
1 tsp. grated fresh ginger root
2 tbsp. lemon juice
3 tbsp. dark soy sauce
2 tbsp. honey
1 tbsp. peanut butter
1/2 c. water
Cherries and Italian parsley, if desired

Cut chicken in 1 inch chunks and thread chunks equally on 15 bamboo skewers. Set aside.

In a large saucepan or skillet combine sambal oelek, ginger root, lemon juice, soy sauce, honey, peanut butter, and water. Bring to a boil, stirring constantly, then reduce heat and add as many chicken skewers as will fit without crowding. Simmer 10 minutes, basting. Remove from pan and transfer to a rimmed platter. Repeat with remaining chicken skewers.

Simmer sauce remaining in pan until reduced to about 3/4 cup. Pour over chicken. Cover and refrigerate until cold, then serve. If desired garnish with cherries and Italian parsley. Makes 15.