These little chicken kebabs are very flavorful. Serve as an hors d’oeuvre or on top of a salad for a light meal.
Slice chicken into 1/3-inch cubes.
In a large bowl, combine all ingredients. Set to marinate in the refrigerator for 1-2 hours.
On small bamboo picks, skewer three or four pieces of chicken per pick until all chicken pieces have been used up.
Over high heat, roast for two minutes on each side.
Serve with peanut sauce.