Chicken Satei with Spicy Peanut Sauce

Satei (or Sate) – A popular Asian street snack in the form of grilled small skewers with peanut sauce. These kebabs are ideal for a picnic. And the easiest way to cook them is from thin strips of chicken meat. The incomparable bright Asian taste of the appetizer will give the marinade from fish and soy sauce, lime juice, lemongrass and ginger. Use it to marinate chicken, and part of a delicious marinade goes to dressing for a simple cabbage salad with sugar peas. Grill chicken on wooden skewers on the grill and serve with juicy salad and spicy peanut sauce peanut butter and coconut milk. Nutrition value per serving: (24 total) Calories 225, total 9 g fats, g saturated fats, proteins 22 g., carbohydrates one 5 g., fiber g., cholesterol mg., sodium мг., сахар г. Time: 2 час. 33 min Difficulty: easy Quantity: 24 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Barbecue

• 2 tbsp. l fish sauce
• 1/4 Art. freshly squeezed lime juice
• 2 stalks of fresh lemongrass, finely chopped (per wish)
• 2 tbsp. l agave nectar
• 1 tbsp. l low salt soy sauce
• 1 tbsp. l chopped fresh ginger
• 0.5 tsp chili pepper flakes
• 4 garlic cloves, minced
• 450 gr boneless chicken breasts or thighs
• 2 tbsp. l vegetable oil + optional for frying
• 1/4 part of a small Beijing cabbage, chopped (approximately 3 tbsp.)
• 170 gr chopped sugar peas, thinly sliced
• 1/4 Art. cilantro leaves
• Spicy peanut sauce for serving, see recipe below

Spicy Peanut Sauce

• 3 tbsp. l reduced peanut butter cream fat
• 1/4 Art. low fat coconut milk
• 2 tsp fish sauce
• 1-2 tsp hot garlic sauce
• 1 tbsp. l freshly squeezed lime juice
• 1 tbsp. l agave nectar
• Special equipment: 24 wooden skewers

Recipes with similar ingredients: fish sauce, lime, lemon herb, agave nectar, soy sauce, ginger root, red pepper cereal, garlic, chicken breasts, chicken thighs, Chinese cabbage (Napa), sugar peas in pods, cilantro, peanut butter, milk coconut

Recipe preparation:

1. Mix together fish sauce, lime juice, lemongrass, nectar agave, soy sauce, ginger, chili flakes and garlic (3/4 Art.). Pour 0.5 tbsp. marinade in a shallow baking dish; the remaining 1/4 tbsp. set aside. Slice the chicken into thin strips slightly diagonally. Put the chicken in the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours.
2. Strain the shelved marinade in a large bowl; mix with vegetable oil. Add shredded cabbage, peas and cilantro; cover with cling film and refrigerate until cooked serving.
3. Preheat the grill or grill pan to moderate heat; soak about 24 skewers in water for 20 minutes. Plant the chicken on skewers. Lightly oil the grill racks; fry the chicken in batches until ready, about 3-4 minutes on each side. Stir the cabbage salad; serve it with chicken and spicy peanut sauce.
   

   Spicy Peanut Sauce:

   Combine all the ingredients in a bowl, adding 1 tbsp. l water; whisk until homogeneous consistency.