Ingredients

• 2 tablespoon soy sauce
• 1 tablespoon dark molasses
• 2 tablespoon fresh lime juice
• 2 pound boned and skinned chicken (breasts or thigh, cut into 1 inch cube
• 2 tablespoon vegetable oil
• For the Katjang sauce spicy peanut sauce) -
• 2 tablespoon vegetable oil
• ¼ cup finely chopped shallots or scallions (white part only)
• 1 teaspoon finely chopped garlic
• 2 cups chicken stock (fresh or canned)
• ½ cup shelled Spanish peanuts (ground fine)
• 2 teaspoon soy sauce
• 1 teaspoon dark molasses
• 1 teaspoon lime juice
• ¼ teaspoon finely grated ginger root
• ¼ teaspoon chopped hot chilies or cayenne to taste

Directions

• Directions
• Combine the garlic, salt and pepper in the bottom of a deep bowl and with the back of a spoon mash them to a paste.
• Mix in the soy sauce, molasses and lime juice.
• Add the chicken cubes and toss with a spoon until they are evenly coated.
• Marinate in the refrigerator for 2 hours, stirring occasionally.
• Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on a small skewers (preferably oriental wooden skewers about 6 inches long.
• Brush the oil evenly over the chicken.
• Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown.
• Serve at once, with the met still on the skewers, accompanied by katjang sauce presented separately in a bowl.
• For the chicken –
• Heat the oil in a heavy skillet and cook the shallots (or scallions) and garlic 3 to 4 minutes, until they are soft and transparent but not brown.
• Add the chicken stock and bring to a boil over high heat.
• Add the ground peanuts, soy sauce, molasses, lime juice, ginger and chilies or cayenne.
• Reduce the heat and simmer for 10 minutes, stirring occasionally.
• Allow to cool slightly before serving.