Description
Chicken Satay Bowls combine marinated, grilled chicken with a creamy, tangy peanut sauce served over jasmine or brown rice and fresh vegetables. This flavor-packed, healthy meal offers a perfect balance of protein, fresh veggies, and savory sauce, making it an satisfying and nutritious dish with a subtle kick of spice.
Ingredients
Scale
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)
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, up to 2 hours for enhanced flavor.
- Make the Peanut Sauce: In a separate bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, rice vinegar, garlic powder, and ground ginger. Slowly add warm water, one tablespoon at a time, until the sauce is smooth, creamy, and pourable but not too thin. Set aside.
- Cook the Chicken: Preheat a grill or grill pan over medium-high heat. Thread marinated chicken strips onto skewers if desired. Grill chicken for 5-7 minutes per side or until internal temperature reaches 165°F (75°C) and grill marks appear. Remove from heat.
- Assemble the Bowls: Divide cooked jasmine or brown rice evenly among four bowls as the base. Top with grilled chicken, shredded carrots, cucumber slices, and red cabbage.
- Drizzle with Peanut Sauce: Generously pour the prepared peanut sauce over each bowl’s chicken and veggies. Sprinkle chopped cilantro and crushed peanuts on top to finish.
Notes
- Use chicken thighs for juicier, more flavorful chicken; chicken breasts are leaner.
- Add chili flakes or sriracha to peanut sauce for extra heat.
- Marinate chicken and prepare sauce ahead of time for convenience.
- Swap jasmine/brown rice with cauliflower rice or quinoa for variations.
- Serve with avocado slices for creaminess or crispy fried wontons for crunch.
- Pair with cucumber salad dressed with rice vinegar and sesame oil for a refreshing side.
