prepare chicken: Cut chicken into 3 X 1/2
inch strips or
Josh does, cubes. In bowl combine soy, sherry, oils, lemon
coconut milk, garlic, ginger root, pepper, and hot
Stir to blend. Add chicken and toss to coat. Cover
refrigerate at least 2 hours (Josh did not refrigerate as
as you let it sit at least fifteen minutes).
To prepare sauce: Heat oil in small saucepan
over low heat.
onion, garlic and ginger. Cook and stir 5 minutes or
soft. Add vinegar and brown sugar. cook until sugar
Remove from heat and stir in peanut butter,
ketchup, soy, lemon and hot sauce. Blend until
and set aside.
To Serve: Thread chicken on skewers and
arrange on baking
Bake in 375 degree oven for 5 to 10 minutes or until
through. Baste chicken with remaining coconut milk
baking. If grilling: Use very hot fire, cook until
(5 or 10 minutes) basting with the coconut milk. Josh
cooked (sauteed) on the stovetop for 5-7 minutes. Serve
with sauce for dipping. Makes about 24 pieces to
4 to 6 people.
Josh and Dan Gough