2 lg. whole chicken breasts (about 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
Peanut Sauce (recipe below)

Remove bones and skin from chicken breasts. Cut chicken into 3/4 inch pieces. (For ease in cutting, partially freeze chicken.) Mix chicken, soy sauce, oil, brown sugar, ginger and garlic in glass bowl. Cover and refrigerate, stirring occasionally, at least 2 hours. Prepare Peanut Sauce.

Remove chicken from marinade; reserve marinade. Thread 4 or 5 chicken pieces on each of 14 to 16 bamboo skewers. Brush chicken with reserved marinade. Set oven control to broil or 550 degrees. Broil skewers with tops about 4 inches from heat 4 to 5 minutes; turn. Brush with marinade. Broil until chicken is done, 4 to 5 minutes longer. Serve with Peanut Sauce. About 16 appetizers.

PEANUT SAUCE:

1 sm. onion, finely chopped
1 tbsp. vegetable oil
1/3 c. peanut butter
1/3 c. water
1 tbsp. lemon juice
1/4 tsp. grated coriander
3-4 drops red pepper sauce

Cook and stir onion in oil in 1 1/2 quart pan until tender. Remove from heat. Stir in remaining ingredients; heat over low until blended. (Sauce will separate if overcooked.)