Description
Chicken Satay Spring Roll Bowls are a flavorful and nutritious dish featuring marinated chicken, fresh vegetables, and a creamy peanut sauce served over jasmine rice.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/4 cup coconut milk
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chopped peanuts (optional)
- Lime wedges for serving
Instructions
- In a large bowl, combine the chicken pieces with vegetable oil, garlic powder, onion powder, ground ginger, salt, and black pepper. Mix well to coat the chicken evenly.
- Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, or until the chicken is cooked through and golden brown. Remove from heat.
- In a small bowl, whisk together the peanut butter, soy sauce, honey, lime juice, and coconut milk until smooth. If the sauce is too thick, add a little water to reach your desired consistency.
- To assemble the bowls, divide the cooked jasmine rice among four serving bowls. Top each bowl with the cooked chicken, shredded carrots, cucumber slices, and red bell pepper.
- Drizzle the peanut sauce over each bowl and sprinkle with chopped cilantro and peanuts, if using. Serve with lime wedges on the side.
Notes
- For a spicier kick, add a teaspoon of sriracha to the peanut sauce.
- To make it vegetarian, substitute the chicken with tofu or tempeh, and adjust cooking times accordingly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg