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Chicken Satay Rice Bowls Recipe

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3.9 from 89 reviews

This Chicken Satay Rice Bowl recipe features tender roasted chicken thighs marinated in a flavorful peanut curry sauce, served over fragrant basmati rice with pickled red onions, fresh cucumber strips, and a zesty garnish of chili, crushed peanuts, and cilantro. The satay sauce is simmered with coconut milk for a creamy, rich finish, making this dish a perfect balanced meal with a vibrant mix of textures and flavors.

  • Total Time: 35 minutes
  • Yield: 2 servings

Ingredients

Chicken and Marinade

  • 4 boneless chicken thigh fillets
  • 1 garlic clove (crushed)
  • 1 tsp curry powder
  • 1/2 tsp salt
  • 1/2 lime (juiced)
  • 1 tbsp soy sauce
  • 3 tbsp smooth peanut butter
  • 1-2 tbsp water (roughly)

Satay Sauce

  • 3.3 fl oz full-fat coconut milk (about scant 1/2 cup)
  • Remaining half of the marinade (see above)

Pickled Onions

  • 1/4 red onion (finely sliced)
  • White wine vinegar (to cover)
  • Pinch of salt
  • Water (to cover onions)

Serving and Garnishes

  • 2 portions cooked basmati rice
  • 1/2 cucumber (shaved into thin strips using a vegetable peeler)
  • 1/2 red chili (deseeded, if desired, finely diced)
  • 1.75 oz salted peanuts (crushed)
  • Freshly chopped cilantro (coriander)

Instructions

  1. Heat air fryer or oven: Preheat your air fryer to 356°F (180°C) or your oven to 428°F (220°C/200°C fan) to get ready for roasting the chicken thighs.
  2. Make satay sauce marinade: In a small bowl, combine crushed garlic, curry powder, salt, lime juice, soy sauce, and smooth peanut butter. Stir well until combined, then add water gradually to loosen the mixture. Divide this marinade into two portions: one for marinating the chicken and one for the satay sauce.
  3. Cook chicken: Place the chicken thighs in a roasting pan or oven-proof dish and coat them thoroughly with half of the marinade. Roast in the preheated air fryer for 20 minutes or in the oven for 25 minutes, or until the chicken is cooked through with no pink inside.
  4. Prepare satay sauce: Pour the coconut milk into a small saucepan and add the remaining marinade half. Bring to a gentle simmer over medium heat, stirring often, and cook for about 5 minutes. Remove the sauce from heat and allow it to thicken for 5 more minutes.
  5. Pickle onions: Place the finely sliced red onions in a small jar. Pour in white wine vinegar to reach halfway up the sides, then top with water to fully cover the onions. Add a pinch of salt, close the jar, and let the onions pickle for 20 minutes.
  6. Plate and serve: Divide the cooked basmati rice between two bowls. Top each with two roasted chicken thighs and drizzle some of the warm satay sauce over. Arrange pickled onions and shaved cucumber on the side. Garnish with diced red chili, crushed salted peanuts, and chopped cilantro. Serve the remaining satay sauce in small bowls alongside.

Notes

  • Adjust the amount of water in the marinade to achieve your preferred sauce consistency.
  • Deseeding the chili reduces spiciness but keeps vibrant flavor and color.
  • Marinate chicken for longer than the recipe states if time allows, to enhance flavor.
  • The recipe is suitable for gluten-free diets if using gluten-free soy sauce.
  • Use full-fat coconut milk for richer, creamier satay sauce.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Southeast Asian
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/chicken-satay-rice-bowls-recipe/