Chicken Satay Bowls with Spicy Peanut Sauce

Chicken Satay Bowls with Spicy Peanut Sauce

1 Review
From:, January 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 recipe Thai Chicken Satay with Spicy Peanut Sauce (see associated recipe)
  • 6 cups thinly sliced Savoy or green cabbage
  • ½ cup thinly sliced red bell pepper
  • ½ cup matchstick-cut carrots
  • ¼ cup finely chopped green onion
  • 2 tablespoons toasted sesame seeds


  • Prep

  • Ready In

  1. 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.
  2. To prepare slaw: Toss cabbage, bell pepper, carrots and green onion in a large bowl.
  3. Divide the slaw among 4 single-serving containers with lids. Top each with one-fourth of the chicken and ½ 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 information

  • Serving size: 1 container
  • Per serving: 351 calories; 20 g fat(3 g sat); 5 g fiber; 14 g carbohydrates; 28 g protein; 62 mcg folate; 63 mg cholesterol; 6 g sugars; 1 g added sugars; 3,033 IU vitamin A; 60 mg vitamin C; 81 mg calcium; 2 mg iron; 498 mg sodium; 489 mg potassium
  • Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (61% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ fat, 3½ lean protein, 1½ vegetable

Reviews 1

August 09, 2019
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By: MrsB
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.
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