Chicken Satay Rice Bowl: Easy, Flavor-Packed Comfort Food
If you’re in the mood for something bold, fresh, and packed with flavor, this Chicken Satay Rice Bowl is just what you need. This dish features tender, juicy chicken satay.
It comes with a rich, creamy peanut sauce and fresh, crunchy toppings. They serve all this over a bed of fluffy rice. It has a great mix of savory, spicy, and refreshing flavors. This makes it a perfect choice for a weeknight dinner or meal prep.
The best part? This chicken satay recipe is super simple to throw together and packed with flavor. Imagine seared chicken thighs marinated in warm curry spices.
A smooth, nutty peanut sauce accompanies them. Add vibrant, fresh toppings like pickled onions and cucumber. This dish has all the hallmarks of traditional satay but with a modern, easy-to-make twist that’s perfect for busy nights.
What is Satay?
Satay, a dish that originated in Indonesia, has since become a favorite all over Southeast Asia. Chicken satay is a dish made with skewers of marinated meat. This meat is usually chicken, beef, or lamb.
The chef grills the skewers until he or she perfectly cooks them. The chef serves them with a tasty peanut dipping sauce. The flavors of satay change a bit from country to country. However, they all share savory, smoky, and slightly spicy tastes that people love.
Vendors usually serve chicken satay as street food or an appetizer. This chicken satay recipe uses those delicious flavors to create a hearty, filling meal. We’ve replaced the skewers with easy-to-cook chicken thighs. We sear them in a hot pan and simmer them in a homemade peanut sauce until they are tender and juicy.
Why You’ll Love This Chicken Satay Rice Bowl
This peanut chicken rice bowl hits all the right notes for flavor, texture, and convenience. Here’s why you’ll want to add this dish to your regular rotation:
- Robust, Bold Flavors: This chicken satay rice bowl is full of flavor. The rich, nutty peanut sauce and the bold spices in the marinated chicken make it delicious. The combination of curry powder, peanut butter, and sriracha makes for a savory, slightly spicy, and deeply satisfying meal.
- Super Simple: Forget complicated marinades or long cooking times—this chicken satay recipe is all about keeping things easy. A quick sear in the pan, then a simmer in peanut sauce, gives you juicy, tasty chicken. You can have it ready in under 30 minutes.
- Customizable Toppings: This bowl is all about balance. You’ve got the savory, peanutty chicken, and then you add some fresh, crisp veggies to round it all out. I love using pickled onions, cucumbers, and shredded cabbage, but feel free to mix it up. Add some crushed peanuts for crunch, or even top it off with fresh cilantro or a squeeze of lime for brightness.
- Great for Meal Prep: This peanut chicken rice bowl is perfect for meal prepping. Make a large quantity of the chicken and peanut sauce, and store it in the fridge for up to a week. When you’re ready to eat, just reheat and serve over freshly cooked rice with your favorite toppings. A delicious, satisfying meal can be ready in minutes.
The Peanut Sauce: The Star of the Show
Let’s discuss the real star of this chicken satay recipe—the peanut sauce. Peanut butter, coconut milk, and a few key ingredients make a great sauce.
Ginger, garlic, and sriracha add flavor. The sauce is smooth, savory, slightly sweet, and a bit spicy. The perfect complement to the warm, spiced chicken and the fresh veggies exists.
The peanut sauce is what makes this peanut chicken rice bowl so irresistible. Rich without being heavy, it has just the right amount of heat to make every bite exciting. Plus, it soaks into the rice and perfectly coats the chicken, ensuring that every bite packs in flavor.
And the best part? Making it is super easy. Just whisk everything together in a bowl, and you’re ready to go.
Why Chicken Thighs Are the Best Choice
For this chicken satay recipe, I like to use boneless, skinless chicken thighs. They’re more forgiving than chicken breasts, meaning they stay juicy and tender even if you cook them a little longer. Plus, they have a richer flavor that pairs beautifully with the peanut sauce and curry spices.
If you’re short on time, you can also swap out the chicken thighs for chicken breasts or even tofu for a vegetarian option. Make sure to adjust the cooking time. Chicken breasts cook faster than thighs. Keep an eye on them to avoid overcooking.
Perfect Toppings for Your Chicken Satay Rice Bowl
One of the things I love about this chicken satay rice bowl is how easy it is to customize. The peanut sauce and chicken are bold and rich, so I like to balance them out with fresh, crunchy veggies. Pickled red onions, cucumbers, and shredded cabbage are my go-to toppings. They add brightness and crunch, which perfectly contrasts with the creamy sauce.
Don’t forget to finish off the bowl with a sprinkle of chopped peanuts for extra crunch and a squeeze of lime to add some brightness. Fresh herbs, such as cilantro or basil, can enhance the dish. They add extra flavor to every bite.
This Chicken Satay Rice Bowl is the ultimate weeknight dinner—quick, easy, and packed with flavor. If you love traditional chicken satay or want a new peanut chicken rice bowl, this recipe is perfect for you. Rich, savory, a little spicy, and perfectly balanced with fresh, crunchy veggies.
So, if you’re craving something that’s both comforting and exciting, give this chicken satay recipe a try. A guaranteed crowd-pleaser, this dish is as easy to make as it is delicious. Let me know how you like to top your bowl, and don’t forget to add extra peanut sauce—it’s that good!
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Ingredients:
Chicken
- 6-10 Boneless skinless chicken thighs
- 1 tbs curry powder I prefer west indy curry powder
- 1 tbs olive oil
- 1 tsp salt
Peanut Satay Sauce
- 4 cloves garlic, minced
- 1 tbs ginger
- 1/2 cup light coconut milk
- 2 tbs crunchy peanut butter
- 1 tsp low sodium soy sauce
- 1/2 tbs sriracha
- 1 tbs rice wine vinegar
- 1 chilli, sliced
Serve with
- 2 cups Jasmine rice, cooked
- 1/2 cup pickled red onions
- 1/2 cup cucumbers, sliced
- 1/4 cup peanuts
- 1/2 cup shredded red cabbage
Instructions:
- In a bowl mix together chicken thighs, curry powder, olive oil, salt.
- Place a large pan over medium high heat and place chicken into the pan. Cook for 5-7 minutes and then flip.
- While chicken is cooking, in a bowl mix together garlic, ginger, coconut milk, crunchy peanut butter, soy sauce, rice wine vinegar, and sliced chilli. Pour sauce into the pan over the chicken and simmer for 7-10 minutes.
- After chicken is done cooking build your bowls. Rice, chicken, sauce, shredded cabbage, pickled red onions, toasted peanuts!
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Is it possible to use almond butter for the sauce instead of peanut butter? I’m allergic to peanuts.
definately!