Description
These Chicken Satay Rice Bowls are a flavorful and satisfying meal combining tender, marinated chicken thighs cooked to perfection with a rich peanut sauce, served over your choice of jasmine or brown rice, and topped with fresh, crunchy vegetables and herbs. Perfect for a quick weeknight dinner or a casual lunch that packs a punch of sweet, savory, and slightly spicy flavors.
Ingredients
Scale
For the Chicken Marinade
- 1 1/2 lbs boneless skinless chicken thighs (or breasts)
- 2 tbsp soy sauce
- 1 tbsp peanut butter
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp ground turmeric
- 1/2 tsp chili flakes (optional, for heat)
- 1 tbsp lime juice
For the Peanut Sauce
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1/4 cup coconut milk (or water)
- 1/2 tsp chili flakes (optional, for heat)
- 1 clove garlic, minced
- Juice of 1 lime
- Salt, to taste
For Serving
- 2 cups cooked rice (jasmine, brown, or your choice)
- 1 cucumber, sliced thinly
- 1/2 red bell pepper, sliced
- 1/4 cup chopped fresh cilantro
- 1 tbsp toasted sesame seeds (optional, for garnish)
- Lime wedges (for serving)
Instructions
- Marinate the Chicken: In a large bowl, combine 2 tablespoons soy sauce, 1 tablespoon peanut butter, 1 tablespoon honey, 1 tablespoon sesame oil, minced garlic, grated ginger, ground turmeric, chili flakes, and lime juice. Add the chicken thighs and toss until well coated. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate the meat.
- Prepare the Peanut Sauce: In a separate bowl, whisk together 1/4 cup peanut butter, 2 tablespoons soy sauce, rice vinegar, honey, sesame oil, coconut milk, chili flakes, minced garlic, lime juice, and salt. Adjust seasoning to taste and set aside.
- Cook the Chicken: Heat a skillet over medium-high heat and add a small amount of oil if necessary. Remove chicken from marinade and cook for 5-7 minutes per side until fully cooked and slightly charred. Remove from heat and let rest for a couple of minutes, then slice into bite-sized pieces.
- Assemble the Bowls: Divide the cooked rice equally into four bowls. Arrange the sliced chicken on top of the rice, then add sliced cucumber, red bell pepper, and chopped cilantro.
- Drizzle and Garnish: Spoon the peanut sauce generously over the chicken and rice bowls. Sprinkle with toasted sesame seeds for added texture and garnish with lime wedges on the side for a fresh burst of citrus when serving.
Notes
- You can swap chicken thighs for breasts if preferred, but thighs are more flavorful and tender.
- For a spicier dish, increase the amount of chili flakes or add fresh chopped chilies.
- Coconut milk can be substituted with water for a lighter sauce.
- Jasmine rice provides a fragrant base, while brown rice adds more fiber for a healthier option.
- To save time, cook rice ahead of time or use leftover rice.
- Peanut allergy? Substitute peanut butter with almond butter or sunflower seed butter, adjusting other flavors accordingly.
