Description
This Chicken Satay Rice Bowl is a flavorful and satisfying meal featuring marinated chicken thighs cooked to perfection and served over fluffy jasmine rice. Topped with fresh vegetables and a creamy, tangy peanut sauce, this dish brings the vibrant flavors of Asian cuisine to your dinner table in under an hour.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground coriander
Rice
- 1 cup jasmine rice
- 1 3/4 cups water
- 1/2 teaspoon salt
Vegetables & Garnishes
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped peanuts
- Lime wedges for serving
Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha (optional)
- 2–4 tablespoons warm water (to thin)
- 1 tablespoon vegetable oil (for cooking chicken)
Instructions
- Marinate the Chicken: In a medium bowl, combine soy sauce, lime juice, brown sugar, grated fresh ginger, minced garlic, ground turmeric, and ground coriander. Add the bite-sized chicken thighs and toss thoroughly to coat all pieces. Cover and allow to marinate for at least 30 minutes to absorb the flavors.
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine rinsed rice, 1 3/4 cups water, and salt. Bring to a boil over high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until the water is absorbed. Remove from heat and let sit covered for an additional 10 minutes. Fluff rice with a fork before serving.
- Cook the Chicken: While the rice cooks, heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the marinated chicken pieces in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through internally.
- Prepare the Peanut Sauce: In a small bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha (if using), and 2 to 4 tablespoons warm water to achieve a smooth, pourable consistency. Adjust water quantity as needed to thin.
- Assemble the Bowls: Divide the cooked jasmine rice evenly between four serving bowls. Top each with the cooked chicken, shredded carrots, sliced cucumbers, chopped fresh cilantro, and chopped peanuts. Drizzle each bowl generously with the peanut sauce and serve with lime wedges on the side for an extra burst of citrus.
Notes
- Chicken thighs can be substituted with chicken breast if preferred, though thighs provide more moisture and flavor.
- For additional vegetables, try adding sliced red bell peppers or steamed edamame to the bowls.
- Adjust the amount of sriracha in the peanut sauce according to your desired spice level.
