Thai Chicken Satay Bowls with Spicy Peanut Sauce

Ingredients

• Lime juice

  Raw

  3 tbsp or 45g

• Canola oil

  3 tbsp or 42g

• Soy Sauce

  Reduced Sodium - Safeway

  ⅔ tbsp or 10g

• Fish sauce

  Ready-to-serve

  2 tsp or 12g

• Crushed Red Pepper Flakes

  La Selva Beach Spice

  ½ tsp or 1g

• Chicken, meat only

  Broilers or fryers, raw

  16 oz or 454g

• Natural Peanut Butter Spread, Creamy

  Jif

  2 tbsp or 33g

• Light Coconut Milk

  Selection

  ⅛ cup or 38g

• Lime juice

  Raw

  1 tbsp or 15g

• Soy Sauce

  Reduced Sodium - Safeway

  ⅔ tbsp or 10g

• Brown sugar

  1 tsp brownulated or 3g

• Crushed red pepper flakes

  ³⁄₁₆ tbsp or 0.2g

• Green Cabbage

  Green Giant

  6 cup, shredded or 900g

• Red bell pepper

  Sweet, raw

  ½ cup, sliced or 46g

• Matchstick Carrots

  Ahold

  3 oz or 85g

• Green Onions

  Green Giant

  ¼ cup chopped or 25g

• Sesame Seeds

  Good Sense

  2 Tbsp or 16g

Directions

1. Step 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. Step 2 To prepare slaw: Toss cabbage, bell pepper, carrots and green onion in a large bowl. Step 3 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.
2. 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.
3. To prepare peanut sauce: Whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar and red pepper until smooth.
4. 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.
5. Tips Make Ahead Tip: Cover and refrigerate the peanut sauce for up to 2 days. Equipment: 12 wooden skewers (see Tip) Ingredient note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. You can find it in the Asian section of large supermarkets and in Asian specialty markets. 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. To prevent wooden skewers from burning on the grill, wrap the exposed portion in foil before grilling. (Contrary to popular wisdom, soaking them in water doesn't prevent them from burning.) People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
6. (source: https://www.eatingwell.com/recipe/253079/thai-chicken-satay-with-spicy-peanut-sauce/)

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