Chicken satay with spicy peanut sauce

Ingredients:

Shashlik

• 2 tablespoons fish sauce
• 1/4 cup freshly squeezed lime juice
• 2 stalks fresh lemongrass, thinly sliced ​​(optional)
• 2 tbsp. l. agave nectar
• 1 tbsp. low-salt soy sauce
• 1 tbsp. chopped fresh ginger
• 0.5 tsp chili pepper flakes
• 4 cloves garlic, crushed
• 450 g of skinless, boneless chicken breasts or thighs
• 2 tbsp vegetable oil + extra for frying
• 1/4 small Chinese cabbage, shredded (about 3 cups)
• 170 g sugar snap peas, thinly sliced
• 1/4 cup cilantro leaves
• Hot peanut sauce for serving, see recipe below

Hot peanut sauce

• 3 tablespoons reduced-fat creamy peanut butter
• 1/4 cup low-fat coconut milk
• 2 teaspoons fish sauce
• 1-2 tsp hot garlic sauce
• 1 tbsp freshly squeezed lime juice
• 1 tbsp. l. agave nectar
• Special equipment: 24 wooden skewers

Preparation:

1. Whisk together the fish sauce, lime juice, lemongrass, agave nectar, soy sauce, ginger, chili flakes, and garlic (you'll make 3/4 cup). Pour 1/2 cup of the marinade into a shallow baking dish; set aside the remaining 1/4 cup. Slice the chicken into thin strips at a slight angle. Place the chicken in the marinade in the baking dish, cover with plastic wrap, and refrigerate for 2 hours.
2. Strain the reserved marinade into a large bowl; mix with vegetable oil. Add shredded cabbage, peas, and cilantro; cover with plastic wrap and refrigerate until ready to serve.
3. Preheat a grill or grill pan to medium-high heat; soak about 24 skewers in water for 20 minutes. Thread the chicken onto the skewers. Lightly oil the grill grates; grill the chicken in batches until cooked through, about 3-4 minutes per side. Toss the coleslaw; serve with the chicken and spicy peanut sauce.
   
   

   Hot Peanut Sauce:

   
   Combine all ingredients in a bowl, adding 1 tablespoon of water; beat until smooth.