Chicken Satay w/ coconut milk-peanutbutter sauce

Ingredients:	1/2 cup creamy peanut butter 1 cup coconut milk (can use light) 2 tablespoons fresh lime juice 2 tablespoons soy sauce 1 ½ tablespoons dark brown sugar 1 teaspoon ground ginger 2 cloves garlic, chopped ½ teaspoon red pepper flakes(I take that out, but I'm kind of a hot wimp) 2 lbs chicken cutlets 30 Wooden skewers, soaked for 30 mins
Directions:	Mix first 8 ingredients, remove 3/4 and refrigerate. Cut chicken into strips and marinate in remaining sauce for 1 hour. Heat broiler, thread strips onto skewers and broil about 6 minutes. Bring refrigerated sauce to room temp and use as a dip for the chicken. Can also grill if desired. I serve this with steamed rice or Asian noodles and broccoli or sugar snap peas.