Chicken Satay Rice Bowls Recipe

Chicken Satay Rice Bowls are a delicious and versatile dish that combines the popular flavors of Thai-inspired chicken satay with the comforting elements of rice and fresh vegetables. The chicken is marinated in a flavorful, aromatic satay sauce, grilled (or pan-seared), and served over rice, topped with a creamy peanut sauce. This recipe is a vibrant and satisfying meal that can be customized to suit your tastes.

This recipe isn’t just delicious, it’s also balanced, combining protein, vegetables, and grains for a wholesome meal. It’s perfect for meal prep, family dinners, or a special occasion where you want to impress your guests with your culinary skills. Whether you’re cooking for two or a crowd, this Chicken Satay Rice Bowl recipe has got you covered.

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. Prepare the marinade: In a medium bowl, combine the soy sauce, peanut butter, vegetable oil, honey, rice vinegar, ground ginger, minced garlic, ground turmeric, ground coriander, and chili flakes (if using). Whisk until the peanut butter is fully incorporated into the marinade, forming a smooth, thick sauce.
2. Marinate the chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably up to 2 hours. The longer the chicken marinates, the more flavorful it will be.

Step 2: Cook the Rice

1. Rinse the rice: Rinse the jasmine rice under cold water to remove excess starch. This helps the rice cook up fluffy rather than sticky.
2. Cook the rice: In a medium saucepan, add 2 cups of water and 1 tablespoon olive oil. Bring the water to a boil. Once boiling, add the rinsed rice and 1/4 teaspoon salt. Lower the heat to a simmer, cover, and cook for 15 minutes. After the rice is cooked, remove it from the heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and set aside.

Step 3: Prepare the Peanut Sauce

1. Make the peanut sauce: In a small saucepan, add 1/3 cup peanut butter, soy sauce, honey, rice vinegar, and coconut milk. Cook over medium heat, stirring constantly until the mixture becomes smooth and creamy, about 3-4 minutes.
2. Thin the sauce: If the sauce is too thick, gradually add water, 1 tablespoon at a time, until it reaches your desired consistency. For a richer flavor, you can also stir in 1 teaspoon sesame oil.
3. Season: Taste the sauce and add lime juice and chili flakes to balance the flavors. Adjust sweetness or saltiness as needed by adding more honey or soy sauce.
4. Set the sauce aside: Once it’s smooth and creamy, set the peanut sauce aside to cool slightly.

Step 4: Cook the Chicken

1. Preheat the grill or skillet: Heat a grill or grill pan over medium-high heat. Alternatively, you can use a non-stick skillet if you don’t have a grill.
2. Cook the chicken: Remove the marinated chicken breasts from the marinade and discard the remaining marinade. Place the chicken on the grill or skillet and cook for about 5-7 minutes per side, or until the internal temperature of the chicken reaches 165°F (75°C). If you’re using a skillet, you can add a little oil to the pan to help prevent sticking.
3. Rest the chicken: Once the chicken is fully cooked, transfer it to a cutting board and let it rest for about 5 minutes before slicing. This helps the juices redistribute, keeping the chicken moist.

Step 5: Assemble the Rice Bowls

1. Prepare the vegetables: While the chicken is resting, slice the cucumber, red bell pepper, and chop the cilantro. You can also toast the sesame seeds in a dry pan over medium heat for a minute or two if you like.
2. Slice the chicken: After the chicken has rested, slice it into thin strips, against the grain, for the best texture.
3. Build the bowls: In each serving bowl, add a generous portion of cooked rice. Arrange the sliced chicken, shredded carrots, sliced cucumber, and red bell pepper on top of the rice. Drizzle a spoonful of the peanut sauce over the chicken and vegetables.
4. Garnish and serve: Sprinkle the bowls with chopped cilantro, sesame seeds, green onions, and chopped peanuts for added texture and flavor.

Step 6: Enjoy!

Your Chicken Satay Rice Bowls are now ready to be served! The combination of tender marinated chicken, fresh veggies, and creamy peanut sauce is sure to be a crowd-pleaser. Serve immediately and enjoy the balanced flavors of this delicious dish!

Serving Suggestions

Chicken Satay Rice Bowls are perfect on their own, but you can complement them with the following sides or additions to make the meal even more satisfying:

1. Asian Cucumber Salad: A light and refreshing cucumber salad with rice vinegar, sesame oil, and a touch of sugar pairs wonderfully with the rich and creamy satay bowls.
2. Steamed or Sautéed Vegetables: Add some steamed broccoli, snow peas, or sautéed bok choy to increase the nutritional value and fiber content of your meal.
3. Crusty Bread: A warm, crusty loaf of bread can be served on the side to soak up the peanut sauce.
4. Edamame: Steamed edamame with a light sprinkle of sea salt makes a great protein-packed side dish.

Variations and Substitutions

1. Vegetarian Version: To make this dish vegetarian, you can substitute the chicken with tofu. Press the tofu to remove excess water, then marinate it and cook it the same way you would the chicken.
2. Spicy Chicken Satay: If you enjoy heat, add more chili flakes to the chicken marinade or peanut sauce. You can also use sriracha or red curry paste for added spice.
3. Low-Carb Version: For a lower-carb option, substitute the jasmine rice with cauliflower rice. This keeps the bowl light while still providing a satisfying base for the chicken and veggies.
4. Noodles Instead of Rice: For a fun twist, serve the chicken and peanut sauce over cooked rice noodles or soba noodles for a different texture.

Conclusion

Chicken Satay Rice Bowls are a delicious, satisfying, and easy-to-make meal that combines marinated grilled chicken, fresh vegetables, and creamy peanut sauce. Whether you’re looking for a healthy dinner, a flavorful meal prep option, or something fun to share with friends and family, these bowls check all the boxes. The marinated chicken offers a depth of flavor, while the peanut sauce brings richness and creaminess, making this dish an unforgettable experience.

Yield: 4

Chicken Satay Rice Bowls Recipe

Print

Chicken Satay Rice Bowls are a delicious and versatile dish that combines the popular flavors of Thai-inspired chicken satay with the comforting elements of rice and fresh vegetables. The chicken is marinated in a flavorful, aromatic satay sauce, grilled (or pan-seared), and served over rice, topped with a creamy peanut sauce. This recipe is a vibrant and satisfying meal that can be customized to suit your tastes.

Prep Time 10 minutes

Cook Time 20 minutes

Marinating Time 20 minutes

Total Time 50 minutes

Ingredients

• For the Chicken Marinade:
• 1 lb boneless, skinless chicken breasts or thighs, cut into strips
• 2 tablespoons soy sauce
• 1 tablespoon olive oil or vegetable oil
• 1 tablespoon honey or brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 tablespoon lime juice
• 1 tablespoon curry powder (optional, for extra flavor)
• For the Peanut Sauce:
• 1/2 cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon honey or brown sugar
• 1-2 teaspoons sriracha or chili garlic sauce (optional, for heat)
• 1/4 cup coconut milk or water (to thin sauce as needed)
• 1 teaspoon grated fresh ginger (optional, for extra zing)
• For the Rice Bowls:
• 2 cups cooked jasmine rice (or brown rice, or cauliflower rice for a low-carb option)
• 1 cucumber, thinly sliced
• 1/4 cup chopped cilantro
• 1/4 cup crushed peanuts or chopped peanuts for garnish
• 1 tablespoon sesame seeds (optional)
• Lime wedges, for serving

Instructions

1. Marinate the Chicken:
   In a bowl, mix together the soy sauce, olive oil, honey, garlic powder, ginger, lime juice, and curry powder (if using).
   Add the chicken strips and toss to coat evenly. Let it marinate for at least 20-30 minutes (or up to 2 hours) in the fridge.
   
2. Make the Peanut Sauce:
   In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sriracha (if using), and coconut milk or water until smooth.
   Adjust the consistency by adding more coconut milk or water if it's too thick. Taste and adjust the seasoning, adding more lime juice or soy sauce if needed.
   
3. Cook the Chicken:
   Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken for about 5-7 minutes per side, or until golden and cooked through (internal temperature should reach 165°F or 74°C). Remove from the heat and set aside.
   
4. Assemble the Rice Bowls:
   Spoon the cooked rice into bowls.
   Top each bowl with the cooked chicken, cucumber slices, and a drizzle of peanut sauce.
   Garnish with cilantro, crushed peanuts, sesame seeds, and a squeeze of lime juice.
   
5. Serve:
   Serve the chicken satay rice bowls immediately, with extra peanut sauce on the side for dipping.

Notes

You can use chicken thighs for a juicier, more flavorful option, or even grill the chicken for a smoky taste.

Feel free to add vegetables like bell peppers, shredded carrots, or snap peas to the bowls for extra crunch and color.

For a lighter version, serve the chicken and peanut sauce over salad greens or spiralized zucchini instead of rice.