Serves 6; can be doubled.
1/2 cup fish sauce (I use Red Boat)
1/4 cup low-sodium soy sauce
3 Tbsp sesame oil
3 Tbsp firmly packed light brown sugar
1 Tbsp peeled and minced fresh ginger root OR 1 Tbsp ginger paste in a tube
1 Tbsp minced garlic
Zest of 3 limes
1 lemongrass stalk (tender inner bulb only), finely chopped OR 1 Tbsp lemongrass paste in a tube
2 Tbsp minced jalapeño pepper (include seeds for spicier dish)
1 Tbsp curry powder
1/4 cup finely chopped fresh cilantro stems
6 large boneless, skinless chicken breasts, cut across the grain into 3/4-inch wide strips
In a large mixing bowl, whisk together all ingredients except the chicken. Stir in the chicken strips, making sure the marinade covers all of the pieces. Cover the bowl with plastic wrap, and refrigerate, stirring once or twice, for 4-8 hours.
Soak 8 long bamboo skewers in water for at least 2 hours, or use metal skewers.
When you're ready to cook, heat your grill. (You can cook indoors, under the broiler, instead.) Thread the chicken on the skewers, just as if you were sewing a hem.
Cook for 4 minutes on the first side. Turn the skewers, and cook for 2-3 minutes more.
Serve hot or at room temperature, with your favorite peanut sauce and/or cucumber salad on the side.