Chicken Satay with Peanut Sauce

2 1/2 - 3 lb. boneless, skinless chicken breasts (about 5-6 breasts), cut lengthwise into 1/2 in thick strips
1/2 C. coconut milk
3 Tbsp. soy sauce
3 Tbsp. lemon juice
1 Tbsp. brown sugar
1 Tbsp. garlic, pressed or finely minced
1 Tbsp. chopped fresh ginger
1 tsp. curry powder
24 6 in. skewers

Place chicken in gallon freezer bag with next 7 ingredients. Seal bag and refrigerate 1 hr. and up to 24hrs. Soak skewers in water for 30 min. Remove chicken and discard marinade. Thread chicken strips onto skewers. Preheat oven broiler to medium-high. Broil 10-15 min., or until chicken is done in center, turning once halfway through cooking. Serve with peanut sauce.

Peanut Sauce:
1/2 C. smooth peanut butter
1/2 C. water
1/4 C. coconut milk
2 Tbsp. pressed or finely minced garlic
2 Tbsp. chopped fresh ginger
2 Tbsp. brown sugar
2 Tbsp. lemon juice
1 Tbsp. soy sauce
2 tsp. rice vinegar
1 tsp. curry powder

Whisk all ingredients together in a mixing bowl. Cover and refrigerate until time to serve. Will keep up to 2 weeks.