chicken breast halves, boneless, skinless
soy sauce, tamari
red pepper flakes
About 2½ hours before serving: With a meat mallet or dull edge of a French knife, pound each of the chicken breast halves to a ½-inch thickness.
Cut the chicken breasts, lengthwise, into 1-inch wide strips.
In a large bowl, mix the chicken strips, soy sauce, salad oil, molasses, crushed red pepper flakes, garlic and 2 tablespoons lemon juice.
Cover and refrigerate the chicken in the marinade for at least 2 hours, stirring occasionally.
Meanwhile, soak sixteen 6-inch long bamboo skewers in water to prevent charring when broiling.
About 25 minutes before serving: Preheat the broiler if the manufacturer directs.
Thread the chicken strips onto the bamboo skewers.
Place the bamboo skewers on the rack in a broiling pan.
Brush generously with the marinade.
Place the pan in the broiler at the closest position to the source of heat.
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.
While the chicken is broiling, in a small bowl, blend the peanut butter, 2 tablespoons lemon juice, and ½ cup hot water using a fork and mixing until smooth.
Serve the chicken with this peanut sauce.