2 tb Tamari or dark soy sauce
1 tb Worcestershire sauce
1 tb Molasses
1 tb Cooking oil
2 ts Lime juice
2 ts Grated fresh ginger
4 ts Sugar
1/4 ts Dried red-pepper flakes
1/8 ts Salt
1 lb Boneless, skinless chicken
Breasts, cut in 1/4" cubes
1    Mango, peeled and chopped
1 cl Garlic, minced
1/2 ts Minced Jalapeno pepper
3 tb Rice-wine vinegar or cider
Vinegar

1. In a medium glass or stainless-steel bowl, combine the ysmsri,
Worcestershire sauce, molasses, oil, lime juice, ginger, 1 teaspoon of the
sugar, the red-pepper flakes and salt. Add the chicken and toss to coat.
Cover and marinate in the refrigerator for at least an hour.

2. In a shallow dish, soak 24 six-inch wooden skewers in water for at
least 30 minutes.

3. Make the dipping sauce. In a medium stainless-steel sauce pan, combine
the mango, garlic, jalapeno, the remaining 3 teaspoons of sugar and the
vinegar and bring to a simmer over moderately low heat. Cook, stirring
occasionally, until the mango is soft, about 15 minutes. Transfer to a food
processor or blender and pulse or blend briefly to a coarse puree. Let
cool.

4. Heat the broiler. Drain the chicken and thread 2 pieces onto each
skewer Put the skewers on a baking sheet and broil, turning once, until
golden brown on both sides, about 5 minutes in all. Serve with the dipping
sauce.

(Note: There is a trick to removing the flesh from a mango. Stand the
unpeeled mango on end and, using a sharp knife, slice down through the skin
and flesh, as close as possible to the pit, to remove the flesh in one
piece. Repeat on the other side. With the two pieces skin-side down,
score the flesh into cubes, taking care not to cut through the skin. Turn
the skin “inside out” and slice off the cubes of fruit.)