Thai Chicken Satay with Peanut Dipping Sauce

Cut chicken crosswise into wide strips; place in shallow glass dish. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Reserve 3 tablespoons mixture; cover the reserve and refrigerate. Add water to remaining mixture. Pour over chicken; toss to coat well. Cover and marinate for 2 hours, stirring occasionally. Soak 8 bamboo skewers for 20 minutes in cold water, then drain. Prepare grill for direct cooking. Meanwhile, for peanut sauce, combine coconut milk, 3 tablespoons reserved soy sauce mixture and peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2 to 4 minutes or until sauce thickens. Keep warm. Drain chicken; reserve marinade. Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pieces. Brush chicken and onions with reserved marinade. Discard remaining marinade. Place skewers on grid. Grill skewers on uncovered grill over medium-hot coals 6 to 8 minutes or until chicken is no longer pink, turning halfway through grilling time. Serve with warm peanut sauce for dipping.