Chicken Satay with Spicy Peanut Sauce
This chicken dish is inspired by Asian influences with a spicy satay sauce.
- 2 tablespoons fish sauce
- 60ml fresh lime juice
- 2 stalks fresh lemongrass, thinly sliced (optional)
- 2 tablespoons agave nectar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon chilli flakes
- 4 garlic cloves, minced
- 450g boneless, skinless chicken breasts or thighs
- 2 tablespoons vegetable oil, plus more for grilling
- 1/4 small cabbage, shredded
- 180g sugar snap peas, shredded
- 2 tbsp fresh coriander, chopped
- For the spicy peanut sauce
- 3 tablespoons reduced-fat smooth peanut butter
- 60ml light coconut milk
- 2 teaspoons fish sauce
- 1 to 2 teaspoons chilli-garlic sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon agave nectar
Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chilli flakes and garlic. Pour 3/4 of the marinade into a shallow baking dish; reserve the remaining marinade. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with cling film and refrigerate for 2 hours.
Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and coriander; cover with plastic and refrigerate until ready to serve.
Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes. Thread chicken onto skewers. Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side. Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired.