Place chicken, fish sauce, agave nectar, ginger, garlic, soy sauce and sesame oil in a mixing bowl then marinate in the fridge for at least 2 hours.

Soak the skewer in the water for 15 minute to prevent burning

Cut chicken into small and thin pieces then thread onto skewer

Lightly oil the chicken on the skewer then grill for about 3 minutes each side

for sauce : combine peanut butter, fresh lime, rice vinegar, agave nectar, sesame oil, coconut milk sambal and soy sauce in a mixing bowl. Serve with chicken satay