MEAT:

1 pkg. boneless, skinless chicken breast and or thigh meat, cut in 1 inch
cubes

MARINADE:

3 tbsp. soy sauce
1 tbsp. med. dry sherry
2 cloves garlic, minced
1 tbsp. lemon juice
2 tsp. fresh grated ginger (or 1 tsp. ginger powder)
Hot sauce to taste (optional)

Short bamboo skewers.

Prepare the marinade by mixing all ingredients. Combine the cut up chicken with the marinade approximately 1 1/2 hour prior to cooking. Skewer about five pieces of chicken per stick. Grill.

SAUCE:

While the chicken marinates, prepare the peanut sauce (can be served warm or cold) as follows: 1 chicken bouillon cube 2 cloves garlic, minced 1 c. peanut butter (creamy or chunky) 1 tbsp. soy sauce 2 tsp. brown sugar 2 tsp. lemon juice (or tamarind juice) Salt to taste Water or milk (or unsweetened coconut milk) Hot sauce (optional)

Saute the chopped onion with the minced garlic until onion turns translucent; add bouillon cube and stir until totally dissolved. Add peanut butter and other ingredients. Keep heat low to avoid burning. Add water/milk/or coconut milk to taste and to make right consistency. As sauce boils, it gets thicker, so do not keep on heat too long. Serve separately with the chicken and/or salad of green beans, sliced cold potatoes, cabbage, bean sprouts, and cucumbers, accompanied by hot white rice.