Chicken Satay Bowls with Spicy Peanut Sauce

Chicken satay, originally from Indonesia and popular throughout Southeast Asia, is served with a crunchy savoy cabbage slaw and creamy peanut sauce in this easy meal-prep recipe. Make Ahead Tip: Cover and refrigerate the peanut sauce for up to 2 days. Tips: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth. Refrigerate for up to 4 days. Dress with peanut sauce just before serving.

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Step 1

To prepare chicken: Whisk 3 tablespoons lime juice, oil, 2 teaspoons soy sauce, fish sauce and 1/2 teaspoon 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.

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. Serve warm or chilled with Spicy Peanut Sauce

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.