Instructions: Heat chicken broth to boil in large skillet. Add chicken and simmer 5 to 7 minutes on each side until chicken is no longer pink. Remove chicken and let cool. Shred chicken. Reserve chicken broth.

Stir peanut butter, soy sauce, 1/4 cup chicken broth, vinegar, sesame oil, Tabasco sauce and sugar in medium bowl. Add chicken to sauce and toss to coat. Cover and chill in refrigerator.

Serve on bed of cucumber slices or lettuce leaves and garnish with red pepper strips or green onion flowers, if desired.

This recipe yields 6 servings.

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