Chicken Satay With Peanut Sauce And Cabbage 21ww

Ingredients

Chicken

3 tablespoons lime juice

3 tablespoons canola oil

2 teaspoons reduced-sodium soy sauce

2 teaspoons fish sauce, (see Ingredient Note)

½ teaspoon crushed red pepper

1 pound chicken tenders

Peanut Sauce

2 tablespoons smooth natural peanut butter

2 tablespoons 'lite' coconut milk, (see Tip)

1 tablespoon lime juice

2 teaspoons reduced-sodium soy sauce

1 teaspoon brown sugar

½ teaspoon crushed red pepper, or to taste

Cabbage

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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Directions

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.
To prepare peanut sauce: Whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar and red pepper until smooth.
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.
Prepare 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.
To prepare slaw: Toss cabbage, bell pepper, carrots and green onion in a large bowl. 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.