dutch west indian chicken kebabs

My family loved these.  Truthfully I wasn't sure how they'd like them so I was pleasantly surprised.  Not one morsel of chicken or sauce was left over.  This Global Kitchen cookbook is knocking my socks off.  Every recipe has been delightful.

dutch west indian chicken kebabs (Cooking Light's Global Cookbook)
1/4 cup kejap manis or 2 tablespoons soy sauce plus 2 tablespoons molasses
1 tablespoon fresh lime juice
1 teaspoon ground cumin
2 teaspoons grated fresh peeled fresh ginger
1 teaspoon sambal oelek or Thai chili paste
1/2 teaspoon ground tumeric
1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch wide strips

1/3 cup chicken broth
3 tablespoons creamy peanut butter
1/2 cup chopped seeded tomato
2 tablespoons minced green onions
2 tablespoons chopped fresh cilantro
1 tablespoon fish sauce (I omitted)
1 tablespoon fresh lime juice
1 teaspoon grated peeled fresh ginger
1 teaspoon minced seeded Thai chile (I used a jalapeno)
1 teaspoon honey
1 garlic clove, minced

Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk.  Pour peanut butter mixture into a bowl; stir in tomato and next 8 ingredients (through garlic).
Prepare grill to medium-high heat.
Remove chicken from bag, and discard marinade.  Thread chicken strips onto 18 skewers.
Place kebabs on grill rack coated with cooking spray; grill 2 minutes on each side or until done.  Serve with peanut butter sauce.  Serves 6.