½ cup creamy peanut butter
½ cup water
¼ cup soy sauce
4 cloves garlic, pressed
3 tablespoons lemon juice
2 tablespoons firmly packed brown sugar
¾ teaspoon ground ginger
½ teaspoon crushed red pepper flakes
4 boneless skinless chicken breast halves
sliced green onion tops for garnish
Combine peanut butter, water, soy sauce, garlic, lemon juice, brown sugar, ginger and red pepper flakes in small sauce pan. Cook over medium heat 1 minute or until smooth; cool. Reserve half of the sauce for dipping. Cut chicken lengthwise into 1 inch wide strips. Thread onto 8 metal of bamboo skewers.
Oil hot grill to help prevent sticking. Grill chicken on covered grill until chicken is cooked through. Baste with sauce once or twice during cooking. Serve with reserved sauce, garnished with sliced green onion tops.