For the Sauce:
1/2 c peanut butter
1/2 c soy sauce
1/4 c rice vinegar
1/3 c sugar
1/4 tsp red pepper sauce
6 boneless skinless chicken breasts, each cut lengthwise into 4 strips and chunked for skewing.
1 large red bell pepper, cut into 24 pieces
Cooking spray
Mix peanut butter, soy sauce and vinegar until smooth.
Stir in sugar and pepper sauce.
Cook over medium-high heat about 2 mins, stirring constantly, until thickened.
Place 3/4 cup sauce in small serving bowl to use as dipping sauce.