Chicken satay moves from classic Thai restaurant appetizer to delicious homemade dinner with this easy meal-prep recipe. A crunchy Asian-inspired slaw serves as the satisfying low-carb base, and the bold, creamy peanut sauce brings a hint of heat to every bite. Source:, January 2019

Carolyn A. Hodges, R.D.


Ingredient Checklist


Instructions Checklist
  • Prepare Thai Chicken Satay with Spicy Peanut Sauce as directed. Remove the chicken from the skewers and cut into strips. Divide the sauce among 4 small condiment containers with lids and refrigerate until ready to use.

  • To prepare slaw: Toss cabbage, bell pepper, carrots and green onion in a large bowl.

  • Divide the slaw among 4 single-serving containers with lids. Top each with one-fourth of the chicken and 1/2 tablespoon sesame seeds. Dress with the reserved sauce just before serving.


To make ahead: Refrigerate for up to 4 days. Dress with peanut sauce just before serving.

Nutrition Facts

351 calories; 20 g total fat; 2.6 g saturated fat; 63 mg cholesterol; 498 mg sodium. 489 mg potassium; 14.4 g carbohydrates; 4.6 g fiber; 6 g sugar; 28.1 g protein; 3033 IU vitamin a iu; 60 mg vitamin c; 62 mcg folate; 81 mg calcium; 2 mg iron; 42 mg magnesium; 1 g added sugar;

Reviews (1)

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Rating: 4 stars
This made a good lunch. We were able to have it twice since it made lunch for two of us. I added a little sriracha to the peanut sauce. When we had it the second time I heated up the chicken slightly so it wasn't so cold. Next time I might try it with a pre-made coleslaw mix instead of the savory cabbage. Read More