CS Thai Chicken Satay Wrap

Make peanut sauce - Double if making Wednesday’s meal. Grate ginger. Combine ginger, peanut butter, brown sugar, water, vinegar (portion for peanut sauce) and soy sauce (portion for peanut sauce) in a microwave-safe bowl. Heat, stirring every 20 seconds, until sugar is dissolved and sauce is creamy and smooth. Stir in some hot sauce if you’d like. (Can be done up to 5 days ahead)

Marinate chicken - Whisk together first portion of oil, soy sauce (portion for chicken), fish sauce, turmeric, coriander and chili garlic sauce. Toss with chicken and tenderize with a fork. Let marinate for 20 minutes and up to 2 days. (Can be done up to 2 days ahead)

Cucumbers / Cabbage - Prep as directed. Store separately. (Can be done 1 day ahead)

Make slaw - Toss cabbage with vinegar (portion for slaw), sugar and sesame seeds. (Can be done 1 day ahead)

Remove chicken from marinade (discard marinade) and season with some salt and pepper.

Heat a grill pan or skillet over medium heat. Add second part of oil and then chicken. Sear chicken on both sides until cooked through, 5 to 7 minutes total.

Warm wraps according to package directions. Give peanut sauce a stir (note: if made ahead and refrigerated, you may need to add a splash of water to thin it out).

Assemble wraps by topping each with slaw, chicken and some peanut sauce (reserve half if doubled).

Serve wraps with cucumber sticks on the side. Dip the cucumber sticks in some peanut sauce if you’d like.