Microwave the peanut butter for 45-seconds in a medium bowl.
Whisk in the hot water, barbeque sauce, soy sauce and dijon mustard. Place half sauce into a bowl in the refrigerator (this will be for dipping later.)
Add the chicken to the remaining sauce and toss to coat. Marinate in the refrigerator 1 hour.
Heat a skillet over medium high heat and add a tablespoon of olive oil. Cook the chicken , stirring often.
Warm the reserved sauce in the microwave about 1 minute. Serve alongside the chicken.