6 Portions

• 2 tablespoons fish sauce
• juice of 2 limes
• 2 stalks of lemon grass thinly sliced
• 2 tablespoons agave syrup
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon fresh ginger, chopped
• 1/2 tablespoon chili flakes
• 4 cloves of garlic, chopped
• approx. 500 g chicken breast
• 2 tablespoons olive oil plus more for sautéing
• 1/4 cup fresh coriander leaves
• More stalks of lemon grass as skewers

Spicy peanut sauce:

• 3 tablespoons creamy peanut butter
• 60 ml coconut milk
• 2 tablespoons fish sauce
• 1 - 2 tablespoons chili garlic sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon agave syrup

Chicken Saté with spicy peanut sauce


1. Mix fish sauce, lime juice, lemon grass, agave, syrup, soy sauce, ginger, chili flakes and garlic together. Pour the marinade into an aluminum pan. Cut the chicken breast into this slices (knife slightly angled). Place the slices in the marinade, cover tightly with plastic wrap and marinate for 2 hours in the refrigerator.

2. For the spicy peanut sauce:

Add all ingredients into a bowl with one tablespoon of water and whisk until smooth. Heat the oven or a frying pan on medium heat. Spear chicken slices onto the lemon grass sticks. Lightly grease grill pan or frying pan and then sear or roast skewered chicken until done (3-4 minutes per side). Serve with peanut sauce.