Description
Easy Chicken Satay Bowl Recipe with tender chicken, creamy peanut sauce, and fragrant jasmine rice. Quick, tasty, and perfect for busy weeknights!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons (45ml) low-sodium soy sauce
- 2 tablespoons (30ml) fresh lime juice
- 2 tablespoons (25g) brown sugar
- 3 cloves garlic, minced
- 1 tablespoon (15ml) fish sauce
- 1 tablespoon (15ml) vegetable oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ cup (128g) creamy peanut butter (natural, unsweetened)
- ¼ cup (60ml) coconut milk
- 2 tablespoons (30ml) lime juice
- 1 tablespoon (15ml) soy sauce
- 2 tablespoons (25g) brown sugar
- 1 tablespoon (15g) red curry paste
- 1 clove garlic, minced
- 1–2 tablespoons (15-30ml) water, to thin if needed
- 2 cups (370g) cooked jasmine rice
- 1 cucumber, thinly sliced
- 2 carrots, julienned or grated
- 1 red bell pepper, thinly sliced
- ¼ cup (10g) fresh cilantro, chopped
- 2 green onions, sliced
- ¼ cup (35g) roasted peanuts, chopped
- Lime wedges, for serving
Instructions
- Step 1: Marinate the Chicken Combine all marinade ingredients in a medium bowl – soy sauce, lime juice, brown sugar, minced garlic, fish sauce, vegetable oil, turmeric, and coriander. Whisk until the sugar dissolves completely. Add the chicken pieces, tossing thoroughly to ensure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, though 2-4 hours will yield more flavorful results. While the chicken marinates, use this time to prepare your vegetables and rice.
- Step 2: Prepare the Peanut Sauce In a medium bowl, combine peanut butter, coconut milk, lime juice, soy sauce, brown sugar, red curry paste, and minced garlic. Whisk the mixture vigorously until completely smooth and well incorporated. If the sauce seems too thick, gradually add water, one tablespoon at a time until reaching your desired consistency. The ideal texture should coat the back of a spoon but still be pourable. Taste and adjust seasonings – add more lime juice for tanginess, brown sugar for sweetness, or curry paste for heat. Transfer to a serving bowl and set aside.
- Step 3: Cook the Chicken Remove the chicken from the refrigerator while preheating a large skillet or grill pan over medium-high heat. Add a tablespoon of oil to the hot pan. Working in batches to avoid overcrowding (which would steam rather than sear the meat), cook the chicken pieces for 3-4 minutes per side until golden brown with slight charring and completely cooked through (internal temperature of 165°F/74°C). Transfer the cooked chicken to a clean plate and loosely tent with foil to keep warm while cooking remaining batches.
- Step 4: Assemble Your Bowls Divide the warm jasmine rice among four serving bowls, creating a base for your chicken satay bowls. Arrange the colorful vegetables – cucumber slices, julienned carrots, and red bell pepper strips – around the perimeter of each bowl, creating an appealing visual contrast. Place the grilled chicken pieces in the center, then drizzle generously with the peanut sauce. Finish by sprinkling each bowl with fresh cilantro, sliced green onions, and chopped peanuts for added texture and flavor. Serve immediately with lime wedges on the side for an extra burst of brightness.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 815mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg