Mix barbecue sauce, 4-1/2 tsp. soy sauce and 2 tsp. Sriracha sauce until blended. Pour half the barbecue sauce mixture over chicken in shallow dish; turn to evenly coat chicken strips. Refrigerate 30 min. to marinate.
Heat greased barbecue to medium heat. Drain chicken; discard marinade. Thread 1 chicken strip onto each of 12 small skewers.
Grill 4 to 5 min. on each side or until chicken is done, brushing occasionally with remaining barbecue sauce mixture. Transfer to platter; sprinkle with nuts.
Cook peanut butter, coconut milk, sugar, garlic, remaining soy sauce and remaining Sriracha sauce in saucepan on low heat 2 min. or until heated through, stirring frequently.
Serve chicken with peanut butter sauce and lime wedges.
Kraft Kitchen Tips!
If using wooden skewers, soak them in water for 1 hour before using to help prevent them from burning on the barbecue.
Garnish with fresh cilantro before serving.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 3 g
Cholesterol 40 mg
Sodium 390 mg
Carbohydrate 10 g
Fibre 1 g
Sugars 6 g
Protein 21 g
6 servings, 1/6 recipe (87 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.