Chicken Satay With Spicy Peanut Sauce
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
51
Spice
58
Sweetness
39
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tsps
Fish Sauce1 tbsp
Lime Juice (fresh)1 tbsp
Nectar (agave)1 tbsp
Soy Sauce (low-sodium)1 tbsp
Ginger (minced fresh)1 tsp
Chili Flakes170 g
Snap Pea (shredded)1 cup
Cilantro LeavesDirections:
1
Special equipment: 24 wooden skewers Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup)
2
Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup
3
Thinly slice chicken crosswise, with your knife slightly on the diagonal
4
Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours
5
Strain reserved marinade into a large bowl; whisk with the vegetable oil
6
Add the shredded cabbage, snap peas and cilantro; cover with plastic and refrigerate until ready to serve
7
Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes
8
Thread chicken onto skewers
9
Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side
10
Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired
11
Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth