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1
Combine the peanut oil and garlic in a small bowl.
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2
Cut th e tenderloin from th ebottom of each chicken breast half, in one piece if possible.
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3
Cut each breast lengthwise into five 1/2-inch-thick strips.
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4
(when serving the skewers as a passed finger food without a knife and fork, cut the five !/2 inch thick strips in half horizontally, creating more magageable pieces).
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5
Add the chicken stips and the tenderloins to th egarlic oil, stir until th eoil is evenly distributed, and cover with plastic wrap.
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6
Let marinate for 30 minutes and up to 24 hours.
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7
Refrigerate if marinating for more than 30 minutes.
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8
Soak the skewers in water for at least 30 minutes to prevent splintering and burning.
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9
Prepare a medium-hot charcoal fire, or preheat a gas grill to medium-high.
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10
Oil the grill rack.
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11
Thread 1 piece of chicken onto each skewer, bunching the meat tightly at the end of the skewer.
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12
Season with kosher salt and pepper to taste.
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13
Grill the chicken until cooked through, about 3 minutes per side.
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14
Divide the cabbage among 4 plates.
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15
Arrange 3 skewers on each plate along with a small ramekin of peanut sauce.
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16
Sprinkle the chicken with the chopped cilantro and red pepper flakes.
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17
Garnish with cilantro sprigs.
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18
Do Ahead: The peanut sauce can be made up to 3 days in advance.
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19
Refrigerate until ready to use.
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20
Marinate the chicken and skewer the strips up to 1 day in advance.
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21
The chicken can be grilled 8 hours in advanced and refrigerated.
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22
Be careful not to overcook the meat.
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23
Just before serving, cover the skewered chciken with aluminum foil and reheat in a 350F oven for about 5 minutes.
