Recipe courtesy of Food Network Kitchen

Chicken Satay with Spicy Peanut Sauce

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  • Level: Easy
  • Total: 2 hr 33 min
  • Prep: 25 min
  • Inactive: 2 hr
  • Cook: 8 min
  • Yield: 6 servings, about 24 skewers
Though satays originate from Indonesia, they are popular in Thailand and are often associated with Thai cuisine. Here, chicken is marinated in ginger, fish sauce, lime and lemongrass for a big boost of flavor, and then skewered and grilled. The peanut sauce, made with light coconut milk and reduced fat peanut butter, gets a kick from chili-garlic sauce. A crunchy slaw brings it all together.


Spicy Peanut Sauce:


Special equipment:
24 wooden skewers
  1. 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.
  2. 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.
  3. 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:

Yield: 6 servings
  1. Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.