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. 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 Tbls 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
Tbls lemon juice, and 1/2 cup hot water using a fork and mixing until
smooth. Serve the chicken with this peanut sauce.

EACH SERVING CONTAINS: 280 Calories, 15 Grams Fat, 71 Milligrams
Cholesterol, 510 Milligrams Sodium

Stichworte: Thai, Chicken