Combine peanut butter, water, soy sauce, garlic, lemon juice, brown sugar, ginger and red pepper flakes in a small saucepan. Cook over medium heat 1 minute or until smooth; cool. Reserve half the sauce for dipping. Cut chicken lengthwise into 1-inch-wide strips. Thread onto 8 metal or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to keep them from burning).
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Oil hot grill to help prevent from sticking. Grill chicken, on a covered grill, over medium hot heat, 6 to 8 minutes until chicken is cooked through, turning once. Baste with sauce once or twice during cooking. Serve with reserved sauce.
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