Chicken Kabobs with Peanut Sauce

Ingredients

• 2 lb chicken breast whole bone-in
• 0.3 cup soya sauce 
• 1 tablespoon vegetable oil 
• 1 teaspoon brown sugar packed
• 0.3 teaspoon ground ginger 
• 1 clove garlic crushed
• 1 tablespoon vegetable oil 
• 0.3 cup onion finely chopped
• 0.3 cup peanut butter 
• 0.3 cup water 
• 1 tablespoon juice of lemon 
• 0.3 teaspoon ground coriander 
• 3 drops hot sauce red

Equipment

• bowl
• sauce pan
• oven
• skewers

Directions

1. Remove skin and bones from chicken.
2. Cut chicken into 3/4-inch pieces. (For easier cutting, partially freeze chicken about 1 hour.) In large glass bowl, mix chicken and remaining kabob ingredients. Cover and refrigerate at least 2 hours, stirring occasionally.
3. Soak 14 to 16 bamboo skewers in water at least 30 minutes before using to prevent burning.
4. In 1 1/2-quart saucepan, heat oil over medium heat. Cook onion in oil, stirring occasionally, until tender.
5. Remove from heat. Stir in remaining sauce ingredients.
6. Heat over low heat, stirring occasionally, just until blended (sauce will separate if overcooked).
7. Set oven control to broil.
8. Remove chicken from marinade; reserve marinade. Thread 4 or 5 chicken pieces on each skewer.
9. Brush chicken with marinade.
10. Broil chicken with tops about 4 inches from heat 4 to 5 minutes. Turn; brush with marinade. Broil 4 to 5 minutes longer or until chicken is no longer pink in center. Discard any remaining marinade.
11. Serve chicken with sauce.