3 tablespoons finely chopped or grated fresh ginger
1 shallot or 1/4 cup onion
1 serrano chile, stem and seeds removed, finely minced
1 teaspoon oil
6 ounces water
3 tablespoons crunchy peanut butter
1 1/2 cups frozen Wild Blueberries
1 teaspoon cornstarch
1/2 teaspoon salt
4 single chicken breasts or 1 pound thinly sliced chicken breast
salt and pepper
1 tablespoon of olive oil
Peel the ginger and shallot, finely dice. Heat oil and briefly sauté with the serrano chile. Add the water and peanut butter over medium heat and whisk together. Add frozen Blueberries. Mix a small amount of water into the cornstarch and add to the berry/nut sauce. Bring to a boil and simmer for about 3 minutes. Season to taste with salt and pepper.
Cut the chicken breast filets lengthwise into thin strips or use prepared sliced breasts. Flavor with salt and pepper. Put the strips in an accordion manner onto a lightly oiled skewer. Heat oil in a coated pan and cook the skewers from both sides for 2-3 minutes each. Serve together with the blueberry sauce.