Chicken Satay with Spicy Peanut Sauce

Ingredients

• 1 tablespoon agave nectar 
• 2 tablespoons agave nectar 
• 0.5 teaspoon chili flakes 
• 1 teaspoons chili-garlic sauce 
• 0.3 cup cilantro leaves 
• 2 tablespoons fish sauce 
• 2 teaspoons fish sauce 
• 1 tablespoon ginger fresh minced
• 4  garlic cloves minced
• 2 stalks lemongrass fresh thinly sliced
• 0.3 cup coconut milk light
• 0.3 cup juice of lime fresh
• 1 tablespoon juice of lime fresh
• 1 tablespoon soya sauce low-sodium
• 1 pound chicken breasts boneless skinless
• 3 tablespoons smooth peanut butter reduced-fat
• 6 ounces snap peas shredded
• 2 tablespoons vegetable oil plus more for grilling

Equipment

• bowl
• knife
• whisk
• plastic wrap
• baking pan
• grill
• skewers
• grill pan
• wooden skewers

Directions

1. Special equipment: 24 wooden skewers
2. Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup).
3. 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.
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. 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.
8. Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.