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Low-Carb Satay Chicken

It’s going to be a HOT summer, so there’s no need to force yourself to eat a steaming lunch because this tasty satay chicken number is to be enjoyed cold and can be made in 30 mins or less.

Serves: 4

Ready In: 30 minutes



  • 400g boneless, skinless chicken thighs (roughly 4)

  • 3 cups shredded cabbage

  • 2 carrots, shredded

  • 1 capsicum, thinly sliced

Garnish (optional)

  • Shallots, chopped

  • peanuts


  • ¼ cup peanut butter

  • ¼ cup rice wine vinegar

  • 1 tbsp water (adjust to get the consistency you’d like in your dressing)

  • 2 tbsp sesame oil

  • 1½ tbsp soy sauce

  • 1½ tsp lime juice

  • 2 tsp minced ginger

  • 2 tsp brown sugar

  • 1 tsp chilli flakes


Step 1. Stir together all marinade/dressing ingredients. Remove 1/3 cup and add to a small dish along with the chicken thighs. Allow to marinate for at least 15 mins

Step 2. While chicken is marinating, prepare the veggies and divide evenly among your storage containers

Step 3. Pre-heat grill to medium-high heat. Spray with oil to prevent sticking. Grill chicken thighs for 5 minutes per side or until cooked through

Step 4. Allow chicken to rest for 5 minutes before slicing and adding to your storage containers

Storage: Either dress the salad ahead of time or right before serving. (It does become slightly watery if dressed ahead of time but is still enjoyable). Store in the fridge for up to 4 days

To Serve: Drizzle with the dressing if necessary. Enjoy cold.

Note: The dressing is strong on ginger; if you don’t like a strong ginger flavour, cut back on it.

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