1 package (16) bamboo skewers
1 ½ teaspoons fennel seed
2 teaspoons ground turmeric
2 pounds boneless, skinless chicken breasts
¼ cup unsweetened coconut milk
1 tablespoon soy sauce


Soak skewers in water 10-15 minutes.  In a skillet, dry roast fennel seeds until light brown. Grind fennel seed and turmeric together with a mortar and pestle or a coffee grinder used only for spices.  Using a chef knife, slice chicken into ½-inch strips, the full length of the breast. Ribbon thread chicken onto 16 skewers, and place in rectangular baking dish.  In mixing bowl combine coconut milk, soy sauce and ground spices. Pour over chicken to coat. Marinate 1 hour in refrigerator, covered. Turn occasionally.

Preheat large skillet over medium heat, about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in juices. Place the chicken skewers in the skillet; it will stick at first while browning. When the chicken loosens, about 3-5 minutes, turn it to brown on the other side. Continue searing until all sides are browned and chicken is cooked through. About 3-5 minutes per side. Check for doneness.

Serve with Peanut Dipping Sauce.