Spicy Peanut Satay Chicken Bowls

Whisk the signature sauce: 4 min. In a small mixing bowl, vigorously whisk together the extra crunchy sugar-free peanut butter, coconut milk, tamari, lime juice, red curry paste, garlic, and ginger. Slowly stir in the warm water until you achieve a smooth, pourable sauce that is heavily flecked with thick peanut chunks. Taste and adjust heat or salt if desired.

Heat the coconut oil in a large skillet or wok over medium-high heat. Add the cubed chicken breast and cook for 5 to 6 minutes, stirring occasionally, until all sides are beautifully golden-brown and the chicken is cooked through.

Reduce the skillet heat to low. Pour the prepared extra crunchy satay sauce directly over the hot chicken. Stir continuously for 1 to 2 minutes, allowing the sauce to warm through, cling to the chicken, and slightly thicken up around the rustic peanut pieces.

Steam or flash-fry your cauliflower rice and divide it equally among 4 bowls. Spoon the rich, velvety satay chicken generously over the top. Garnish each bowl with plenty of fresh cilantro, a few slices of red chili, and a fresh lime wedge to cut through the rich, savory peanut fats.