Preheat a grill pan or grill over medium-high heat.
4 boneless, skinless chicken breasts, cut into strips
Place the chicken strips in a medium-large casserole dish.
1 cup teriyaki sauce
4 garlic cloves, crushed
Stir together 1 cup of the teriyaki sauce and the crushed garlic and pour over the chicken strips, stirring to coat.
Set aside while you make the dipping sauce.
1/4 cups teriyaki sauce
1/2 cup apple juice
1 inch piece of fresh ginger root, peeled
In a small sauce pot, combine the remaining 1/4 cup teriyaki sauce, the apple juice, and the chunk of ginger and bring the mixture to a boil.
Once it reaches a boil, turn off the heat and let it sit for 2 to 3 minutes to infuse with the ginger flavor.
Discard the ginger.
1 cup peanut butter, chunky or smooth
Place the peanut butter in a medium mixing bowl and whisk in the zest of one lime and the hot teriyaki-apple juice mixture until smooth.
Transfer to a pretty serving dish.
When ready to cook, thread the chicken onto metal skewers (you can use bamboo skewers here too -- just soak them in water for 20 minutes before using).
Nonstick cooking spray or EVOO as needed for the grill pan or grill
Lightly coat the grill pan or grill with a little cooking spray or EVOO and cook until the chicken is cooked through, about 3 to 4 minutes per side.
3 scallions, thinly sliced
2 tablespoons toasted sesame seeds
Garnish the meat with the scallions and toasted sesame seeds.