Chicken Satay Bowls with Spicy Peanut Sauce


Preparing skewered chicken satay up to a few days ahead moves a classic Thai restaurant appetizer to delicious homemade lunch or weeknight dinner with this easy 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.

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Prep time 30
Cook Time 15
Total Time 45
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Nutritional Information

Makes: 4 Servings
Calories 350kcal
Fat 20g
Saturated Fat 3g
Cholesterol 63mg
Sodium 497mg
Carbohydrates 15g
Dietary Fiber 5g
Added sugars 1g
Total sugars 6g
Protein 28g
Potassium 489mg


STEP 1 To prepare chicken: Whisk lime juice, oil, soy sauce, fish sauce and red pepper in a shallow dish until combined; add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.
STEP 2 To prepare peanut sauce: Whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar and red pepper until smooth. Divide the sauce into 4 small condiment containers with lids and refrigerate until ready to use.
STEP 3 Preheat grill to high. Thread each chicken tender onto a wooden skewer. Grill until cooked through and no longer pink in the middle, about 3 minutes per side. Remove the chicken from the skewers and cut into strips.
STEP 4 To prepare slaw: Toss cabbage, bell pepper, carrots and green onion in a large bowl.
STEP 5 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.
© Meredith Operations Corporation. All rights reserved. Used with permission.


3 tablespoons lime juice

3 tablespoons canola oil

2 teaspoons reduced-sodium soy sauce

2 teaspoons fish sauce

½ teaspoon crushed red pepper

1 pound chicken tenders

2 tablespoons smooth natural peanut butter

2 tablespoons "lite" coconut milk

1 tablespoon lime juice

2 teaspoons reduced-sodium soy sauce

1 teaspoon brown sugar

½ teaspoon crushed red pepper, or to taste

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

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