Mix the chicken with the garlic, ginger, light soy sauce and lemon juice and then leave to stand for 30 minutes.
Heat the sunflower oil in a small saucepan. Add the shallots or onion and fry gently until softened but not brown. Mix in the garlic, chilli and second batch of ginger and cook for 1 minute before adding all the remaining ingredients. Simmer gently for 5 minutes.
Thread the marinaded chicken slices in a zigzag pattern on to 12 thin metal skewers. Cook under a hot grill for 10 minutes, turning once or twice until the chicken is browned and cooked through. Garnish with lime wedges and serve with rice and a salad.