Description
Chicken Satay Rice Bowls feature tender, marinated chicken thighs cooked to perfection and served over fluffy jasmine rice. This Asian-inspired dish is complemented by a creamy peanut sauce, fresh vegetables, and crunchy peanuts, making it a balanced and flavorful meal perfect for a healthy dinner.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground coriander
Rice
- 1 cup jasmine rice
- 1 3/4 cups water
- 1/2 teaspoon salt
Vegetables and Garnishes
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped peanuts
- Lime wedges for serving
Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha (optional)
- 2–4 tablespoons warm water (to thin)
Instructions
- Marinate Chicken: In a medium bowl, combine soy sauce, lime juice, brown sugar, grated ginger, minced garlic, turmeric, and coriander to create the marinade. Add the bite-sized chicken pieces and toss thoroughly to coat all pieces evenly. Cover and refrigerate for at least 30 minutes to allow flavors to develop.
- Cook Rice: Rinse the jasmine rice under cold running water until the water runs clear to remove excess starch. In a medium saucepan, add rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and let simmer for 15 minutes until the water is absorbed. Remove from heat and let rice sit, covered, for 10 minutes before fluffing with a fork.
- Cook Chicken: While the rice is cooking, heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken pieces in a single layer and cook for 6 to 8 minutes, stirring occasionally, until chicken is browned on the outside and cooked through internally.
- Prepare Peanut Sauce: In a small bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, honey, sesame oil, and optional sriracha. Gradually whisk in warm water, 2 tablespoons at a time, until the sauce is smooth and has a pourable consistency.
- Assemble Bowls: Divide the cooked jasmine rice evenly among serving bowls. Top each bowl with the cooked chicken, shredded carrots, sliced cucumber, chopped cilantro, and chopped peanuts. Drizzle generously with the prepared peanut sauce. Serve each bowl with lime wedges on the side for added brightness.
Notes
- Chicken thighs can be substituted with chicken breast for a leaner option.
- Add sliced red bell peppers or edamame to the bowls for extra vegetables and texture.
- Adjust the amount of sriracha in the peanut sauce to control the heat level according to your preference.
