Whisk together the Yoshida''s sauce, peanut butter, sesame seeds and chili pepper. Don''t be afraid of the pepper, it isn''t really that hot in the final product. Divide the sauce into 3 portions. You will use them for a marinade, a glaze, and a dipping sauce.

Marinade the chicken with one portion for an hour. If you''re in a hurry, you can skip the hour marinade time, just toss the meat in the mixture.

Skewer 3 pieces of chicken, a water chestnut, and 3 more pieces of chicken. Repeat. TIP: If using thick round skewers, you might split the water chestnut if not careful. Spin the skewer as you push into it so it drills rather than pierces.

Preheat your grill to 350f. If you are using a gas grill, that''s about medium.

Place the skewers over the direct heat for 2 minutes. Turn them 1/4 turn, and cook another 2 minutes (4 total so far).

Turn and cook another 2 minutes (6 total so far). Brush with sauce and cook another 2 minutes (8 minutes total cooking time).

Remove from the grill. (You could serve these just as kebabs at this point with the rest of the sauce as a dipping sauce.)

Serve each kebab with a bibb lettuce leaf filled with about 1/4 cup of rice, dice the water chestnut, and top with some rice noodles. Serve with the rest of the dipping sauce.

Then sit around on your patio or deck and enjoy the evening with your family and friends as you eat these. They are a bit messy to eat after the third bite so have plenty of napkins on hand!