Pre-heat the griller. Cut the chicken into 2–3cm cubes and place in a medium-sized mixing bowl; put aside.
Finely chop enough coriander to give about ¼ cup. Peel and crush the garlic.
Combine the coriander, garlic, olive oil, chilli sauce, sesame oil, sherry and sugar with the chicken and toss well. Leave to marinate for 5–10 minutes.
Thread the chicken on to 4–6 metal skewers and place under the griller. Grill for 5–6 minutes, or until chicken is cooked through. Meanwhile, place the marinade in a small saucepan over moderate heat and cook until it has reduced and thickened.
Arrange the skewers on heated serving plates and spoon the sauce over. Garnish with the chillies, lime wedges and coriander, and serve.
NUTRIENTS PER SERVING, WHEN SERVING 4:
good source of vitamin B group, and iron and zinc.