Chicken Satay Bowls deliver flavorpacked proteinrich meals with quick prep ricebase bowls vibrant toppings ideal for busy weeknights
Ingredients
Scale
1 lb boneless, skinless chicken thighs — juicy and forgiving; marinade keeps them tender on high heat. Tip: if you only have chicken breast, slice thin and extend marinating time to help keep moisture.
1/4 cup soy sauce (low-sodium) — adds salt and depth. Tip: for gluten-free, swap with tamari or coconut aminos.
2 cloves garlic, minced — bold aromatics; use a microplane for a smoother sauce. Tip: crush first, then mince for quick release of garlic oils.
1 tablespoon grated fresh ginger — warm, zippy brightness; swap with 1 teaspoon-ground ginger if needed.
1 tablespoon brown sugar or honey — caramel notes that round out the tangy sauce.
1 tablespoon lime juice — a fresh, tangy kick; add extra lime wedges for serving.
1/2 cup creamy peanut butter — the star of the sauce; use natural peanut butter for a lighter texture.
1/2 cup coconut milk or water — to loosen the sauce to your preferred consistency. Tip: coconut milk adds creaminess and a hint of richness.
1 cup jasmine rice (uncooked) — fluffy, fragrant base; rinse until the water runs clear for best texture. Tip: swap in brown rice for extra fiber.
1 cucumber, thinly sliced — crisp freshness that contrasts the savory sauce.
1 large carrot, shredded — color, crunch, and sweetness; you can optionally pickle quickly for extra zing.
Fresh cilantro, chopped — bright herb finish; mint also works beautifully if you have it.
2 tablespoons crushed peanuts — extra crunch and nuttiness; toast them lightly if you have time.
1 tablespoon sesame seeds — a toasty finishing touch for aroma and crunch.
1 tablespoon neutral oil for cooking — helps sear without sticking; avocado oil is a good swap.
Salt and pepper to taste — season as you go to taste.
Optional: chili flakes or Sriracha — heat level to suit your spice preference.
Instructions
Rinse the jasmine rice until the water runs clear, then cook it according to the package directions. Fluff with a fork and keep warm.
In a bowl, whisk together soy sauce, minced garlic, grated ginger, brown sugar, and lime juice. Reserve 1–2 tablespoons of the sauce for brushing later if you like a bolder finish.
Cut the chicken thighs into bite-sized strips. Toss with half of the marinade and let rest 20–30 minutes to soak up the flavor; you can do this step while the rice cooks.
Make the peanut sauce: in a small saucepan over low heat, whisk peanut butter with the remaining marinade, then add coconut milk or water a little at a time until you reach a silky, pourable consistency. Simmer gently 3–4 minutes, stirring until glossy. If it thickens too much, loosen with a splash more coconut milk or water.
Heat the neutral oil in a skillet over medium-high heat. Sauté the marinated chicken until cooked through and nicely browned, about 6–8 minutes, turning once. Brush with extra marinade in the last minute for a glossy glaze if desired. Remove from heat and rest 2–3 minutes.
Slice the chicken into thin strips. Plate the bowls with a bed of warm rice, add cucumber and carrot for color and crunch, then top with chicken slices. Drizzle or spoon over the peanut sauce and finish with cilantro, crushed peanuts, sesame seeds, and a squeeze of lime. If you like heat, dust with chili flakes or add a touch of Sriracha.
Tairs: If you’re prepping ahead, store components separately (sauce, chicken, veggies, and rice) and combine just before serving to keep textures lively.
Notes
Reserve 1–2 tablespoons of the sauce for brushing; marinate chicken 20–30 minutes; rest the chicken 2–3 minutes after cooking.
