Description
A delicious and easy recipe for Chicken Satay Rice Bowls featuring marinated chicken thighs served over jasmine rice with fresh vegetables and a creamy peanut sauce.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 pound boneless, skinless chicken thighs
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup coconut milk
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- Lime wedges for serving
Instructions
- Cook the jasmine rice according to package instructions and set aside.
- In a bowl, whisk together the peanut butter, soy sauce, honey, lime juice, garlic powder, ground ginger, red pepper flakes (if using), and coconut milk until smooth.
- Cut the chicken thighs into bite-sized pieces and marinate them in half of the peanut sauce mixture for at least 30 minutes.
- Heat a large skillet over medium-high heat and add the marinated chicken. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
- To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with the cooked chicken, shredded carrots, sliced cucumber, chopped cilantro, and green onions.
- Drizzle the remaining peanut sauce over the top and serve with lime wedges on the side.
Notes
- For a vegetarian option, substitute the chicken with tofu or tempeh, marinating and cooking it the same way.
- Add your favorite vegetables, such as bell peppers or snap peas, for extra crunch and nutrition.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg