1 whole boneless, skinless chicken breast (about 1 1/4 pounds), cut into thick strips
salt and pepper
2 tablespoons chopped mint leaves
3 tablespoons chopped cilantro leaves
2 garlic cloves, crushed
1/3 cup crunchy peanut butter
2 tablespoons fresh ginger root, chopped
pinch of sugar
1/4 cup vegetable oil
scallions, thinly sliced, for garnish
bamboo skewers, soaked for about an hour in cold water
Thread the chicken strips lengthwise onto the bamboo skewers. Season with salt and pepper.
In a food processor, combine mint and cilantro leaves, garlic cloves, peanut butter, ginger root, sugar and vegetable oil. Process until coarsely chopped. Spread half over chicken skewers. Cover and refrigerate for 2 to 3 hours. Refrigerate remaining pesto.
Preheat a gas grill on medium for 10 minutes, or a cast iron grill pan on the stove over medium heat for 5 minutes. Oil grill or if using a cast iron grill on the stove, add about a tablespoon of oil. Either way, grill chicken, turning frequently for 5-7 minutes.
Arrange on dish and serve with remaining pesto.