Description
Easy Chicken Satay Bowl Recipe featuring tender chicken, creamy peanut sauce, and aromatic spices. Quick, comforting, and crowd-pleasing.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons (45ml) soy sauce (low-sodium works well)
- 2 tablespoons (30ml) lime juice, freshly squeezed
- 1 tablespoon (15ml) honey
- 2 garlic cloves, minced
- 1 tablespoon (15g) ginger, grated
- 1 teaspoon (5g) curry powder
- ⅓ cup (80g) natural peanut butter, smooth
- 3 tablespoons (45ml) coconut milk
- 1 tablespoon (15ml) soy sauce
- 1 tablespoon (15ml) lime juice
- 1 tablespoon (15ml) honey
- 1 teaspoon (5g) sriracha sauce (adjust to taste)
- 1 garlic clove, minced
- 2 cups (370g) cooked jasmine rice
- 1 cucumber, thinly sliced
- 1 cup (75g) shredded carrots
- 1 red bell pepper, thinly sliced
- ¼ cup (10g) fresh cilantro, chopped
- 2 tablespoons (18g) peanuts, chopped
- Lime wedges for serving
Instructions
- Step 1: Prepare the Marinade In a medium bowl, whisk together soy sauce, lime juice, honey, minced garlic, grated ginger, and curry powder until well combined. 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, or up to 4 hours if time permits.
- Step 2: Make the Peanut Sauce While the chicken marinates, combine peanut butter, coconut milk, soy sauce, lime juice, honey, sriracha, and minced garlic in a small bowl. Whisk until smooth and creamy. If the sauce seems too thick, add a tablespoon of water or more coconut milk until you reach your desired consistency. Set aside at room temperature to allow the flavors to meld.
- Step 3: Cook the Chicken Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Once hot, remove the chicken from the marinade (discard the remaining marinade) and cook in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C). Transfer to a clean plate and cover loosely with foil to keep warm.
- Step 4: Prepare the Vegetables While the chicken cooks, slice your cucumber, red bell pepper, and prepare the shredded carrots. Arrange them in separate piles so you can assemble your bowls with visual appeal in mind. Chop the cilantro and peanuts for garnishing.
- Step 5: Assemble Your Chicken Satay Bowls Divide the cooked jasmine rice among 4 bowls. Arrange the cooked chicken pieces and prepared vegetables attractively around the rice. Drizzle generously with the peanut sauce, then sprinkle with chopped peanuts and fresh cilantro. Serve with lime wedges on the side for an extra burst of freshness when squeezed over the bowl.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 calories per serving
- Sugar: 11g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 125mg