2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced lengthwise into 12 pieces
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1 garlic clove, minced
1/2 teaspoon red-pepper flakes
coarse salt and ground pepper
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
vegetable oil, for pan
In a bowl, toss chicken with sesame oil, soy sauce, garlic and 1/4 teaspoon red-pepper flakes.
Season with salt and pepper.
Thread each chicken strip lengthwise onto a skewer.
Make dipping sauce: In a small bowl, whisk together peanut butter, vinegar, 1/4 teaspoon red-pepper flakes, and 2 to 3 tablespoons water.
Heat grill pan over high.
Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 minutes per side.
Serve chicken skewers with dipping sauce.
NOTE: I did not have skewers and do not have a grill pan. I still cut the chicken up in slices, as it says, and used a regular frying pan on the stove top. It still turned out yummy!
Martha Stewart Everyday Food Magazine April 2009