1 lb chicken breast

1/3 cup soy sauce

2 Tbsp fresh lime juice

2 cloves garlic minced

1 tsp gingerroot grated

¾ tsp red pepper flakes

2 Tbsp water

¾ c coconut milk

1 Tbsp creamy peanut butter

4 green onions w/tops cut into 1" pieces

Cut chicken crosswise into 3/8 inch wide strips; place in shallow glass dish. Combine soy sauce, lime juice, garlic, ginger, and red pepper flakes in a small bowl. Reserve 3 tablespoons mixture, refrigerate. Add water to remaining mixture, pour over chicken, toss to coat well. Cover and marinate at least 30 minutes in refrigerator. Soak 8 bamboo skewers for 20 minutes in cold water. Drain chicken, weave accordian style onto skewers, alternating with green onion pieces. Grill on uncovered grill for 6-8 minutes, turning halfway through grilling time. Serve with peanut sauce.

For peanut sauce combine coconut milk, reserved soy mixture, and peanut butter in saucepan. Bring to boil over medium-high heat, stirring constantly. Reduce heat and simmer 2-4 minutes, until thickened.