Thai Chicken Satay with Peanut Sauce

You should probably make this - it's so delicious!  I cannot tell you how excited I am to have finally found a Thai Satay recipe that tastes like this!  I've tried a few before and they were mostly a lame marinade dipped in a glob of peanut butter.  Ugh.
You should not, however, make this with regular rice.  Just do sticky rice.  The sauce will be over-the-top if you just pour it over a plate of rice.  Instead, make some sticky rice and just ball up a little bit at a time and dip it in the sauce, along with the chicken.  And then keep dipping after the chicken is gone and you only have rice left. :)  Yum.
The sauce recipe makes quite a bit, so next time I'm going to half it and use the rest of the coconut milk for Sticky Rice with Mango.

One last thing... don't sub anything for the fresh ginger and garlic.  It just won't taste the same.

Thai Chicken Satay with Peanut Sauce

SPECIAL EQUIPMENT

24 wooden skewers

4 skinless, boneless chicken breasts, pounded to tenderize and cut into 1-inch cubes

MARINADE

¼ cup soy sauce

3 tablespoons firmly packed dark brown sugar

2 tablespoons fresh lime juice

1 tablespoon vegetable oil

1 tablespoon sesame oil

1 tablespoon curry powder

4 garlic cloves, minced

1 teaspoon finely minced fresh ginger

½ teaspoon ground cardamom

PEANUT COCONUT SAUCE (1/2 the recipe and use the rest of the coconut milk for Kaew Neow Ma Muang)

1 can (13.5 ounces) coconut milk, (not fat free or light)

¼ cup peanut butter

¼ cup packed brown sugar

1 tablespoon soy sauce
1 tablespoon lime juice

2 teaspoons red curry paste

STICKY RICE

long grain glutinous rice (about 2-3 cups)

Soak rice in water for at least three hours (overnight is preferable).  Steam the rice on stove for about 20 minutes, or until tender.

Whisk marinade ingredients together in a bowl. Add the chicken and stir to coat the cubes well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight.

Thread 6 to 8 chicken cubes onto each skewer. When the grill is ready, cook the chicken for 8 to 10 minutes, turning the skewers over halfway through (cook the skewers on top of a sheet of aluminum foil to prevent drips).

Meanwhile, prepare the peanut coconut sauce: Combine all of the ingredients in a saucepan and cook over medium heat for 3 minutes, stirring occasionally.  Remove from heat and set aside.

Dip chicken and sticky rice in peanut sauce.

** DO NOT SUB REGULAR RICE FOR THE STICKY RICE