1/2 cup creamy peanut butter
1/2 cup water
1/4 cup soy sauce
4 cloves garlic, minced
3 tablespoon lemon juice
2 tablespoon brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
4 chicken breast halves, boneless, skinless
2 cups shredded red cabbage

In a saucepan, combine the first eight ingredients; cook and stir over
medium high heat for 5 minutes or until smooth. Reserve half of the
sauce. Slice chicken lengthwise into 1-inch strips; thread onto skewers
(if using bamboo skewers, soak them in water for at least 20 minutes).
Grill, uncovererd, over medium-hot coals for 2 minutes; turn and brush
with peanut butter sauce. Continue turning and basting for 4-6 minutes or
until juices run clear. Place cabbage on a serving plate; top with
chicken. Serve with reserved sauce.