Description
Chicken Satay Rice Bowls are a flavorful and satisfying meal featuring tender marinated chicken cooked to golden perfection, served over fluffy jasmine or basmati rice, and topped with fresh vegetables and a creamy, tangy peanut sauce. This Asian-inspired dish is perfect for quick weeknight dinners or meal prep, combining sweet, savory, and spicy elements for a balanced and nutritious bowl.
Ingredients
Scale
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
For the Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or brown sugar
- 1 teaspoon sriracha (optional)
- 1/4 cup warm water (more as needed for consistency)
For the Bowls
- 2 cups cooked jasmine or basmati rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/4 cup chopped peanuts
- Fresh cilantro and lime wedges for garnish
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, lime juice, brown sugar, curry powder, ground ginger, minced garlic, and vegetable oil to create the marinade. Add the bite-sized chicken pieces and toss well to coat evenly. Let the chicken marinate for at least 15 minutes or up to 1 hour in the refrigerator for best flavor infusion.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 5 to 7 minutes, turning occasionally to ensure it cooks evenly and becomes golden brown. Cook until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
- Make the Peanut Sauce: In a small bowl, combine creamy peanut butter, soy sauce, lime juice, honey or brown sugar, and sriracha if using. Whisk well until smooth. Gradually add warm water, stirring continuously until the sauce reaches a pourable consistency suitable for drizzling.
- Assemble the Bowls: Evenly divide the cooked jasmine or basmati rice among serving bowls. Top each bowl with the cooked chicken, shredded carrots, and thinly sliced cucumber. Drizzle the peanut sauce generously over the top. Sprinkle chopped peanuts and garnish with fresh cilantro leaves and lime wedges for added freshness and texture.
Notes
- These bowls are easy to prep ahead for lunches; marinate chicken in advance and store cooked ingredients separately.
- For a lower-carb alternative, substitute rice with cauliflower rice.
- Add edamame or sliced red bell pepper to increase the vegetable content and enhance the crunch.
- Using tamari instead of soy sauce makes this recipe gluten-free.
- Sriracha in the peanut sauce is optional; adjust the spice level to taste.
