Bring chicken broth to a boil in a large skillet. Add chicken and simmer 5 to 7 minutes on each side until no longer pink inside. Remove chicken and let cool. Shred chicken. Reserve broth.
Combine peanut butter, TABASCO® Soy Sauce, 1/4 cup of the reserved broth, vinegar, sesame oil, TABASCO® Original Red Sauce, and sugar in a medium bowl and mix well. Add chicken and toss to coat. Cover and chill.
Serve on a bed of cucumber or lettuce and garnish with pepper strips or green onion, if desired.
Makes 6 servings.