Description
Chicken Satay Rice Bowls combine tender, marinated chicken thighs with a creamy, flavorful peanut satay sauce served over fragrant jasmine rice and fresh vegetables. This Thai-inspired main course is perfect for an easy weeknight dinner, featuring bold flavors from garlic, ginger, lime, and a hint of sriracha for spice, topped with crunchy peanuts and fresh cilantro.
Ingredients
Scale
For the Chicken Marinade
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil
For the Peanut Satay Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon sriracha (optional)
- 1/4 cup warm water
For the Bowls
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup cucumber, sliced
- 1/4 cup chopped roasted peanuts
- 2 tablespoons chopped cilantro
- Lime wedges, for serving
Instructions
- Marinate the Chicken: In a bowl, combine soy sauce, lime juice, brown sugar, minced garlic, grated ginger, and vegetable oil. Add the bite-sized chicken pieces to the marinade, mix well to coat, and let it marinate for at least 20 minutes or up to 2 hours to absorb all the flavors.
- Prepare the Satay Sauce: While the chicken marinates, whisk together creamy peanut butter, soy sauce, lime juice, brown sugar, optional sriracha, and warm water in a bowl until smooth and creamy. Adjust consistency with more water if needed and set aside.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Once hot, add the marinated chicken pieces and cook for about 4 to 5 minutes on each side, or until the chicken is fully cooked through and develops a nice browned exterior.
- Assemble the Bowls: Divide cooked jasmine rice evenly among bowls. Top rice with the cooked chicken, shredded carrots, and cucumber slices. Drizzle generously with the prepared peanut satay sauce.
- Garnish and Serve: Sprinkle chopped roasted peanuts and fresh cilantro over the bowls. Serve each with lime wedges on the side for an extra burst of fresh citrus flavor.
Notes
- For a low-carb alternative, substitute the jasmine rice with cauliflower rice.
- Grill the chicken on skewers to create a traditional satay presentation.
- The peanut satay sauce can be prepared ahead of time and stored in the refrigerator for up to 5 days.
