Ingredients
2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced lengthwise into 12 strips
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
Preparation
In a bowl, toss chicken with sesame oil, soy sauce, garlic, and 1/4 teaspoon of the 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, remaining 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.
