In large skillet bring broth to a boil. add chicken breasts. Cover and simmer 5 to 7 minutes on each side or until chicken is no longer pink. Remove chicken; cool. Shred chicken. Reserve 1/4 cup chicken broth.
In medium bowl combine peanut butter, soy sauce, reserved chicken broth, vinegar, sesame oil, and Tabasco sauce. Add chicken to sauce and toss to coat.