Thai Chicken Sticks (patay)

1/2 c Creamy peanut butter
1/4 c Water
1/4 c Soy sauce
1 ts Sesame oil
1 ts Hoisin sauce
2 lg Garlic cloves; minced fine
2 tb Ginger root; minced very fine
3 tb Lime juice
2 tb Brown sugar
1 ts Crushed red pepper
1 lb Boned and skinned chicken breasts; sliced 1-inch thick
2 c Endive; shredded
2 Stalks scallions; sliced thin
16 Bamboo skewers; soaked in water

Prepare the grill for the direct cooking method. In a saucepan combine the first 10 ingredients and stir over a medium high heat for 6-7 minutes until smooth. Reserve half of the mixture. Thread chicken strips onto bamboo skewers and place on the grid. Grill over medium-hot coals for 3 minutes, turn and brush with sauce mixture. Continue turning and brushing for an additional 6-7 minutes or until juices run clear.

Place endive on a platter, remove chicken from the grill and place on top of the endive. Sprinkle with scallions. Serve the reserved peanut mixture on the side.

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