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.