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1
About 2 1/2 hours before serving: With a meat mallet or dull edge of a French knife, pound each of the chicken breast halves to a 1/2-inch thickness.
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2
Cut the chicken breasts, lengthwise, into 1-inch wide strips.
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3
In a large bowl, mix the chicken strips, soy sauce, salad oil, molasses, crushed red pepper flakes, garlic and 2 tablespoons lemon juice.
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4
Cover and refrigerate the chicken in the marinade for at least 2 hours, stirring occasionally.
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5
Meanwhile, soak sixteen 6-inch long bamboo skewers in water to prevent charring when broiling.
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6
About 25 minutes before serving: Preheat the broiler if the manufacturer directs.
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7
Thread the chicken strips onto the bamboo skewers.
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8
Place the bamboo skewers on the rack in a broiling pan.
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9
Brush generously with the marinade.
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10
Place the pan in the broiler at the closest position to the source of heat.
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11
Broil 4 to 5 minutes until the chicken just loses its pink color and is tender, turning the skewers once and brushing the chicken with the remaining marinade frequently.
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12
While the chicken is broiling, in a small bowl, blend the peanut butter, 2 tablespoons lemon juice, and 1/2 cup hot water using a fork and mixing until smooth.
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13
Serve the chicken with this peanut sauce.
