For the satay:
1 Tbsp. coriander seeds, ground
1 Tbsp. cumin seeds, ground
1 Tbsp. cracked black pepper
1 1/2 tsp. turmeric
3 Tbsp. soy sauce
1 Tbsp. fresh garlic, chopped
3 Tbsp. sugar
3 Tbsp. lemon juice
1 Tbsp. fish sauce
1 1/2 lbs. boneless, skinless chicken breast, cut into thin 2-in. strips
6 Tbsp. vegetable oil
3/4 c. unsweetened coconut milk
12 - 16 skewers, soaked in water for at least an hour
For the peanut sauce:
juice of 3 lemons
juice of 3 limes
4 1/2 Tbsp. soy sauce
2 Tbsp. sesame oil
1 1/2 tsp. fresh ginger, grated
3 green onions, thinly sliced
6 Tbsp. brown sugar
1 1/2 Tbsp. chili garlic paste
3/4 c. peanut butter
Combine the coriander, cumin, pepper, turmeric, soy sauce, garlic, sugar, lemon juice and fish sauce in a medium mixing bowl.
Place the sliced chicken in the bowl with the marinade. Marinade for at least 2 hours and no more than 24 hours, refrigerated.
Meanwhile, make the sauce. Combine all sauce ingredients in a medium mixing bowl; transfer sauce to a serving bowl.
Thread the chicken slices onto the skewers.
Heat a nonstick square grill pan on medium heat. Place 2 Tbsp. of the vegetable oil into the grill pan and heat.
Brush the chicken with the coconut milk and place in the preheated grill pan. Grill the chicken on both sides. Add more oil to the pan for each batch, if necessary.
Serve hot with peanut dipping sauce.