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1
Cut the pale yellow bottom portion off the lemongrass stalk and discard the green top.
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2
Trim about 3/4 inch from the root end, then peel off and discard the tough outer layers.
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3
You should end up with a stick of only the more tender inner layers, about 1/2 inch thick and 3 inches long.
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4
Finely mince the lemongrass, along with the ginger and garlic; the pieces should be no bigger than 1/16 inch.
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5
(You can do most of this in a food processor and finish with a little hand chopping.)
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6
Put the mixture in a medium bowl and stir in the scallions, the oil, 1 tablespoon of the lime juice, 2 teaspoons of the fish sauce, and 1/2 teaspoon of the honey.
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7
Slice the chicken into 1/3-inch-thick strips about 1 inch wideslice across the grain and at an angle on breasts, and with the grain on thighs.
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8
You should have about 30 strips.
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9
Add to the bowl with the lemongrass mixture, stir to coat the chicken evenly, and refrigerate for about 30 minutes.
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10
To make the dipping sauce, put the peanut butter in a small bowl.
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11
Stir in enough warm water to make a thick sauce (about 1/4 cup, depending on the peanut butter), then add the vinegar, chile garlic sauce, and the remaining 2 teaspoons fish sauce, 1 1/2 teaspoons lime juice, and 1/4 teaspoon honey.
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12
Taste and adjust the saltiness, heat, or acidity to your liking; thin with more water if necessary.
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13
Prepare a medium-hot gas or charcoal grill or heat a large grill pan.
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14
Meanwhile, thread the chicken onto the skewers.
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15
Grill the chicken, flipping once, until just cooked through, 1 to 3 minutes per side.
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16
(Alternatively, you can cook the skewers under a broilerabout 8 minutes totalbut they wont brown as well.)
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17
Serve with the dipping sauce.
