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–+ servings

Recipe

Satay chicken rice bowl served with pickled red onions, sliced cucumbers, shredded purple cabbage, and fresh cilantro, garnished with chopped peanuts

Satay Chicken Rice Bowl

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Prep Time 15 minutes
Cook Time 15 minutes
Servings 2 People
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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
ECK

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!