3 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons sugar
1/8 teaspoon crushed red pepper flakes
2 large cucumbers, peeled, seeded, and cut into 1/4 inch dice
1 small red bell pepper, diced
1 pound skinless, boneless chicken breasts, cut into 1 inch chunks
1/2 teaspoon each ground coriander, salt and black pepper
2 cloves garlic, peeled
1/2 cup dry roasted peanuts
1/3 cup packed cilantro sprigs
1/2 cup chicken broth
2 tablespoons lime juice

Preparation Instructions:

In a medium bowl, whisk together the vinegar, sesame oil, 1 teaspoon of the sugar, and the red pepper flakes. Add the cucumbers and bell pepper, tossing to combine. Refrigerate until serving time. Preheat the broiler. In a medium bowl, toss the chicken with the coriander, salt, and black pepper; set aside. In a small pot of boiling water, cook the garlic for 4 minutes to blanch. Transfer to a food processor along with the peanuts, cilantro, broth, lime juice, and the remaining 1 teaspoon sugar. Puree. Thread the chicken onto eight 8 inch skewers. Broil 6 inches from the heat, turning the skewers once, for 5 minutes or until cooked through. Serve 2 skewers of chicken per person, with the peanut sauce and cucumber salad alongside. Makes 4 servings.