Chicken Satay Meal Prep Bowls

Chicken Satay Skewers on raw vegetables and rice noodles with peanut sauce

Chicken Satay with veggies and rice or rice noodles are one of those meal prep recipes I can eat again and again and again. So flavorful and nutritious and topped with a delicious peanut sauce super filling as well.

Course lunch

Cuisine International, Thai

Keyword Chicken Satay

Prep Time 10

Cook Time 10

Total Time 20

Servings bowls

Calories 395kcal

Ingredients

10 oz chicken escalopes 300g
1 Tbsp Thai curry paste red or yellow
1 Tbsp avocado oil
5 oz rice noodles 140g
8 Tbsp peanut sauce
1 red bell pepper
1 yellow bell pepper
2 cups thinly sliced red cabbage
chopped cilantro
chopped peanuts

Instructions

Cut chicken escalopes into 1/2" strips.
Add Thai curry paste and avocado oil to a freezer bag (I use silicone freezer bags), then add sliced chicken, close the bag and swoosh around the marinade to cover all the chicken. Store in the fridge to marinate for 1 hour or up to overnight.
1 hour before cooking chicken add sandwich picks or tooth picks to cold water.
Get a big pot with water to the boil and once boiling cook rice noodles as instructed (most need about 3 minutes). After cooking drain and rinse with cold water to avoid from sticking together.
Thread chicken strips onto picks.
Preheat a cast iron pan or grill over medium heat and once very hot, add a splash of oil and then place chicken skewers. Cook for 3-5 minutes per side or until golden brown.
In the meantime, wash, deseed, and thinly slice bell peppers, and thinly slice red cabbage.
Add cooked rice noodles and sliced veggies to a meal prep container, top with chicken skewers, a big dollop of peanut sauce, freshly chopped cilantro and chopped peanuts.

Notes

Meal Prep Bowls will last in the fridge for up to 4 days.

Peanut Sauce Recipes: Peanut Sauce

Nutrition

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