Lazy Chicken Satay

I got this recipe during a class at Cooks of Crocus Hill. It is easy and delicious.

What you need:
1 lb chicken tenderloins or boneless skinless breasts ($1.43 on sale at Rainbow)
2 T sugar
2 cloves garlic, minced
1 jalapeno pepper (or 1T of chili powder)
1 ½ t ground coriander
½ t ground turmeric
½ t black pepper
½ cup heavy cream (I substituted two eggs here, you can also use yogurt)
3 T fish sauce
2 T lime juice
3 T cilantro

For the peanut sauce:
¾ cup of water
1 clove of garlic, crushed
2 T brown sugar
1 T lemon juice
½ t chili powder
1 T soy sauce
1 teaspoon of salt
4 T peanut butter

For the chicken:
Cut the chicken into small strips. Place in a bowl and top with all the ingredients. Mix and let sit for 20 minutes. You can put the chicken on skewers, but I chose not to. What you can do instead is place the skewers next to the dish and let the guests grab the chicken with them themselves. It is up to you. If you choose to use the skewers be sure to soak them in water for about a half hour so they don't burn. You can cook the chicken on skewers in a skillet, griddle or a grill.
Drizzle olive oil in a skillet on medium-high heat. Cook the chicken roughly 3 minutes on each side and put on a plate.

For the sauce:
In a heavy-bottom sauce pan bring water and peanut butter to a boil. Remove from heat and transfer to a bowl. Mix in remaining ingredients. Serve with chicken or spring rolls.