The fusion of smoky grilled chicken, creamy peanut sauce, and fluffy jasmine rice makes this dish an irresistible combination of bold flavors and textures. Inspired by the classic Thai satay, this easy-to-make meal brings restaurant-quality taste right to your kitchen.
Perfect for meal prep or a quick weeknight dinner, these Chicken Satay Rice Bowls are a great way to satisfy your cravings for something hearty yet fresh. Whether you enjoy them with extra spice, a squeeze of lime, or loaded with fresh herbs, this dish is sure to become a household favorite!
Full Recipe:
Ingredients:
- 2 boneless, skinless chicken breasts, cut into strips
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 tablespoon vegetable oil
Peanut Sauce:
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
- 1/4 cup warm water
For the Bowl:
- 2 cups cooked jasmine rice
- 1/2 cup cucumber, sliced
- 1/2 cup shredded carrots
- 1/4 cup chopped peanuts
- Fresh cilantro, for garnish
- Lime wedges, for serving
Directions:
- In a bowl, whisk together coconut milk, soy sauce, fish sauce, lime juice, brown sugar, garlic, turmeric, coriander, cumin, chili powder, and vegetable oil.
- Add the chicken strips to the marinade and let sit for at least 30 minutes, preferably overnight.
- Meanwhile, prepare the peanut sauce by whisking together peanut butter, soy sauce, rice vinegar, honey, sesame oil, red pepper flakes, and warm water until smooth. Set aside.
- Heat a grill pan or outdoor grill to medium-high heat. Thread the marinated chicken onto skewers and grill for 3-4 minutes per side, or until fully cooked.
- Assemble the bowls by placing jasmine rice at the base, then topping with grilled chicken satay, sliced cucumber, shredded carrots, and chopped peanuts.
- Drizzle with peanut sauce, garnish with fresh cilantro, and serve with lime wedges.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 520 kcal | Servings: 2 servings
History and Origin of Chicken Satay
Satay, a popular Southeast Asian dish, originated in Indonesia but quickly became a staple in Thai, Malaysian, and Singaporean cuisines. Traditionally, satay consists of marinated and skewered meat, grilled over an open flame and served with a rich, nutty peanut sauce. Thai-style satay differs slightly from its Indonesian counterpart by incorporating coconut milk, turmeric, and lemongrass into the marinade, giving it a slightly sweeter and more aromatic profile.
The concept of pairing satay with rice bowls is a modern fusion, bringing together the smoky grilled chicken, fragrant jasmine rice, and a variety of fresh toppings. This dish balances bold spices with the creaminess of peanut sauce, making it a satisfying meal with a harmonious blend of flavors and textures.
Key Ingredients and Their Roles
- Chicken Breast: The lean protein in this dish, absorbing the flavorful marinade and grilling to perfection.
- Coconut Milk: Adds a creamy texture and a hint of natural sweetness to the marinade.
- Soy Sauce & Fish Sauce: These umami-rich ingredients enhance the depth of flavor, making the chicken more savory.
- Turmeric, Coriander, and Cumin: These essential Thai spices give the chicken its signature golden color and warm, earthy taste.
- Peanut Butter: The base of the peanut sauce, providing a rich, nutty, and slightly sweet contrast to the savory chicken.
- Jasmine Rice: A fragrant, slightly sticky rice that pairs well with the grilled chicken and absorbs the peanut sauce beautifully.
- Fresh Vegetables: Cucumbers and carrots add crunch and freshness, balancing the richness of the dish.
- Lime Juice & Cilantro: Used for garnish, these elements enhance the dish’s brightness and freshness.
Why You’ll Love This Recipe
- Quick & Easy: This dish is ready in just 25 minutes, making it a great weeknight dinner.
- Flavor-Packed: The combination of grilled chicken, fragrant rice, and creamy peanut sauce creates a bold and delicious meal.
- Customizable: You can easily swap the protein for tofu, shrimp, or beef for variety.
- Meal-Prep Friendly: Perfect for making ahead, as the flavors deepen overnight.
- Balanced Meal: A great mix of protein, healthy fats, and carbs, plus fresh veggies for extra nutrients.
Key Ingredients & Their Roles
- Coconut Milk: Adds creaminess and mild sweetness to the marinade, helping tenderize the chicken.
- Soy Sauce & Fish Sauce: Provide depth and umami flavor.
- Lime Juice: Brightens up the marinade with a hint of tang.
- Turmeric & Coriander: These warming spices give the chicken its signature golden color and aromatic taste.
- Peanut Butter: The base of the creamy satay sauce, bringing a rich and nutty flavor.
- Jasmine Rice: Fragrant and slightly sticky, ideal for absorbing all the flavors.
- Fresh Veggies (Cucumber & Carrots): Add crunch and freshness to balance the rich peanut sauce.
Pro Tips for the Best Chicken Satay Rice Bowls
- Marinate for Maximum Flavor – The longer the chicken marinates, the deeper the flavors. If possible, marinate overnight.
- Grill for Authentic Taste – A grill pan or outdoor grill gives the best charred flavor, but you can also use a cast-iron skillet or oven broiler.
- Thin Out the Peanut Sauce – If the peanut sauce is too thick, add a splash of warm water or coconut milk to get the perfect drizzle consistency.
- Make it Spicy – Add more red pepper flakes or a drizzle of sriracha for an extra kick.
- Vegetarian Option – Swap the chicken for marinated tofu or tempeh and follow the same steps.
What to Serve with Chicken Satay Rice Bowls
- A refreshing Thai cucumber salad with rice vinegar and sesame seeds.
- A side of steamed or stir-fried vegetables like bok choy, snow peas, or broccoli.
- A spicy sambal or chili sauce for those who love extra heat.
- A Thai iced tea or fresh coconut water to complete the meal.
Storage & Reheating Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in the microwave or stovetop, adding a splash of water to keep the rice from drying out.
- Freezing: The grilled chicken can be frozen for up to 2 months. Thaw overnight and reheat before serving with fresh rice and veggies.
Frequently Asked Questions
1. Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs will be juicier and more flavorful due to their higher fat content. Adjust cooking time slightly as thighs take a bit longer to cook through.
2. Is there a nut-free alternative for the peanut sauce?
Absolutely! You can substitute peanut butter with sunflower seed butter or tahini for a nut-free version.
3. Can I make this recipe low-carb?
Yes! Swap the jasmine rice for cauliflower rice or serve the grilled chicken with a crunchy slaw instead.
4. What if I don’t have a grill?
No problem! You can cook the chicken in a hot skillet or bake it in the oven at 400°F (200°C) for 20 minutes, flipping halfway through.
5. How do I make the peanut sauce extra smooth?
Blend the peanut sauce in a food processor or use an immersion blender to get the creamiest consistency.
Conclusion
Chicken Satay Rice Bowls bring together bold Thai flavors in an easy, wholesome meal. With juicy grilled chicken, creamy peanut sauce, and fragrant jasmine rice, this dish is both satisfying and simple to make. It’s perfect for meal prep, customizable with different proteins or veggies, and packed with nutrition. Whether you’re craving a quick weeknight dinner or an impressive meal to share, this recipe is sure to become a favorite. Try it today and enjoy a taste of Thai street food at home! 😊🍛🔥