Description
Chicken Satay Bowls offer a delicious fusion of grilled marinated chicken with a creamy, tangy peanut sauce served over fluffy jasmine rice and fresh, crunchy vegetables. This recipe is a healthy, flavor-packed meal that’s easy to prepare, featuring a vibrant blend of spices and textures perfect for a satisfying lunch or dinner.
Ingredients
Scale
For the Chicken Marinade:
- 1 lb boneless, skinless chicken breasts or thighs, cut into strips
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 2 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/4 tsp chili flakes (optional)
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey or maple syrup
- 2 tsp rice vinegar
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
- 2–3 tbsp warm water (to thin)
For the Bowls:
- 2 cups cooked jasmine rice or brown rice
- 1 cucumber, sliced thinly
- 1 cup shredded carrots
- 1 cup red cabbage, thinly sliced
- 1/4 cup chopped cilantro (optional)
- Crushed peanuts for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, combine soy sauce, olive oil, brown sugar, lime juice, minced garlic, ground ginger, curry powder, turmeric, and chili flakes. Add the chicken strips and toss well to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor infusion.
- Make the Peanut Sauce: In a separate bowl, whisk together creamy peanut butter, soy sauce, lime juice, honey (or maple syrup), rice vinegar, garlic powder, and ground ginger. Gradually add warm water one tablespoon at a time, stirring until the sauce is smooth and pourable but not too thin. Set aside.
- Cook the Chicken: Preheat a grill or grill pan to medium-high heat. Thread the marinated chicken strips onto skewers if desired or cook them directly on the grill. Grill chicken for 5–7 minutes on each side until fully cooked and internal temperature reaches 165°F (75°C). Grill marks should be visible for added flavor and appearance.
- Assemble the Bowls: Place a scoop of cooked jasmine or brown rice in each serving bowl. Top each bowl with the grilled chicken, sliced cucumber, shredded carrots, and thinly sliced red cabbage.
- Drizzle with Peanut Sauce: Generously pour the prepared peanut sauce over the chicken and vegetables. Garnish with chopped cilantro and crushed peanuts for added texture and flavor.
Notes
- Chicken thighs provide juicier, more flavorful results than chicken breasts but either works well.
- Add chili flakes or sriracha to the peanut sauce for extra spiciness.
- Marinate chicken and prepare the peanut sauce ahead of time to save meal prep time.
- Rice alternatives like cauliflower rice or quinoa can be used for different dietary preferences.
- Serve with avocado slices, crispy wontons, spring rolls, or a cold cucumber salad for a full, complementary meal experience.
