Ingredients

• 2 tablespoons fish sauce
• 1/4 cup fresh lime juice
• 2 stalks fresh lemongrass, thinly sliced (optional)
• 2 tablespoons agave nectar
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon chili flakes
• 4 garlic cloves, minced
• 1 pound boneless, skinless chicken breasts or thighs
• 2 tablespoons vegetable oil, plus more for grilling
• 1/4 small Napa cabbage, shredded (about 3 cups)
• 6 ounces snap peas, shredded
• 1/4 cup cilantro leaves
• Spicy Peanut Sauce for serving, recipe follows
• 3 tablespoons reduced-fat smooth peanut butter
• 1/4 cup light coconut milk
• 2 teaspoons fish sauce
• 1 to 2 teaspoons chili-garlic sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon agave nectar

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Instructions

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). 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.
3. 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.
4. 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.
5. Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.