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1.
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Cut chicken crosswise into 3/8-inch-wide strips; place in shallow glass dish.
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2.
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Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl.
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Reserve 3 Tbsp.
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mix; cover and chill.
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Add in water to remaining mix.
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Pour over chicken; toss to coat well.
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Cover; marinate in refrigerator at least 30 min or possibly up to 2 hrs, stirring mix occasionally.
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3.
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Soak 8 (10- to 12-inch) bamboo skewers 20 min in cool water to prevent them from burning; drain.
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Prepare grill for direct cooking.
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4.
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Meanwhile, for peanut sauce, combine coconut lowfat milk, 3 Tbsp.
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reserved soy sauce mix and peanut butter in small saucepan.
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Bring to a boil over medium-high heat, stirring constantly.
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Reduce heat and simmer, uncovered, 2 to 4 min or possibly till sauce thickens.
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Keep hot.
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5.
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Drain chicken; reserve marinade.
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Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pcs.
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Brush chicken and onions with reserved marinade.
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Throw away remaining marinade.
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6.
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Place skewers on grid.
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Grill skewers on uncovered grill over medium-warm coals 6 to 8 min or possibly till chicken is no longer pink, turning halfway through grilling time.
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Serve with hot peanut sauce for dipping.
