Marinating the chicken with ginger, fish sauce, lime and lemongrass adds a big boost of flavor without fat. The peanut sauce gets madeover with some light coconut milk and reduced fat peanut butter. A crunchy slaw brings it all together.
Recipe courtesy of Food Network Kitchen
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Chicken Satay with Spicy Peanut Sauce
Total:
2 hr 33 min
Prep:
25 min
Inactive:
2 hr
Cook:
8 min
Yield:
6 servings, about 24 skewers
Level:
Easy

Nutrition Info

Healthy
Total:
2 hr 33 min
Prep:
25 min
Inactive:
2 hr
Cook:
8 min
Yield:
6 servings, about 24 skewers
Level:
Easy

Nutrition Info

Healthy

Ingredients

Spicy Peanut Sauce:

Directions

Special equipment: 24 wooden skewers

Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup). Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours.

Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and cilantro; 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.

Spicy Peanut Sauce:

Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.

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