Description
These Chicken Satay Rice Bowls combine tender, flavorful chicken thighs marinated in a blend of soy sauce, peanut butter, and spices, served over fluffy jasmine or brown rice with fresh cucumber, red bell pepper, and a creamy coconut peanut sauce. Easy to prepare and packed with vibrant Asian-inspired flavors, this dish is perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
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
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
Bowl Ingredients
- 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
- Prepare the Chicken Marinade: In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp peanut butter, 1 tbsp honey, 1 tbsp sesame oil, minced garlic, grated ginger, ground turmeric, chili flakes, and lime juice. Add the chicken thighs and toss to coat evenly. Marinate for at least 15 minutes to allow flavors to penetrate the meat.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off, and cook for 5-7 minutes per side or until fully cooked and nicely charred. Once cooked, remove from heat and let rest for a few minutes before slicing into strips.
- Make the Peanut Sauce: In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, coconut milk, chili flakes, minced garlic, lime juice, and salt. Adjust seasoning to taste to balance sweetness, tanginess, and spice.
- Assemble the Bowls: Divide cooked rice evenly among four bowls. Arrange sliced chicken over the rice, then add thin cucumber slices and red bell pepper alongside. Drizzle generously with the peanut sauce, sprinkle chopped cilantro and toasted sesame seeds on top.
- Serve: Offer lime wedges on the side to squeeze over the bowls for an extra burst of freshness. Serve immediately and enjoy the harmonious blend of savory, sweet, and tangy flavors.
Notes
- For a vegan version, substitute chicken with tofu and use tamari instead of soy sauce to keep it gluten free.
- If you prefer a spicier dish, increase the chili flakes in both the marinade and peanut sauce.
- Peanut butter can be substituted with almond or cashew butter for a different nutty flavor.
- Leftover sauce can be refrigerated in an airtight container for up to 3 days.
- Use brown rice for added fiber and a nuttier taste.
- Make sure not to overcook the chicken to keep it juicy and tender.
