The Ultimate Flavor Fiesta: Easy Chicken Satay Bowls with Peanut Sauce!
Okay, my wonderful foodie friends and lovers of all things vibrant and delicious! Are you ready to create a meal that’s bursting with the incredible flavors of Southeast Asia, is ridiculously satisfying, and so much easier to make at home than you think? If you're dreaming of tender, spiced chicken and a luscious, addictive peanut sauce, then get ready to be amazed!
The Fragrant Satay Marinade: A classic blend of soy sauce, fish sauce, lime juice, and spices like turmeric, coriander, and cumin infuses the chicken with incredible, aromatic flavor. The Irresistible Peanut Sauce: Creamy peanut butter, savory soy sauce, tangy lime and vinegar, a touch of sweetness, and creamy coconut milk come together to create a sauce you’ll want to put on everything. Tender, Flavorful Chicken: Bite-sized pieces marinate quickly and cook up fast, staying wonderfully tender and juicy. Fresh & Crunchy Veggie Contrast: Crisp carrots, cucumbers, and bell peppers provide a refreshing, crunchy counterpoint to the rich chicken and sauce. A Complete, Satisfying Meal: Packed with protein, carbs, veggies, and healthy fats, this bowl has it all.
A "Wow-Factor" Weeknight Dinner That Comes Together Quickly. Satisfying Those Thai or Southeast Asian Food Cravings. A Fantastic Meal Prep Solution (Just Keep Components Separate!). A Healthy-ish Meal That is Anything But Boring. Making Everyone Think You're a Sauce-Making Guru!
Marinate the Chicken: Whisk up that fragrant satay marinade and let the chicken soak up all the flavor. Cook Your Rice: Get your fluffy jasmine rice base ready. Whip Up the Peanut Sauce: Gently heat and whisk the ingredients until smooth and luscious. Cook the Chicken: Sear the marinated chicken pieces until golden brown and cooked through. Assemble Your Beautiful Bowls: Rice, chicken, fresh veggies – layer up that goodness! Drizzle Generously & Garnish! Don't be shy with that peanut sauce!
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For the Chicken & Marinade:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces 2 tablespoons soy sauce (or tamari for gluten-free) 1 tablespoon fish sauce 1 tablespoon brown sugar 1 tablespoon lime juice 1 tablespoon vegetable oil 2 cloves garlic, minced 1 teaspoon ground coriander 1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/4 teaspoon black pepper
For the Peanut Sauce:
1/2 cup creamy peanut butter 2 tablespoons soy sauce (or tamari for gluten-free) 1 tablespoon brown sugar 1 tablespoon lime juice 1 tablespoon rice vinegar 1 tablespoon sriracha or chili garlic sauce (optional, for heat) 1/2 cup coconut milk (from a can, or use water for a lighter sauce) 1 clove garlic, minced
For Assembling the Bowls:
2-3 cups cooked jasmine rice (or brown rice) 1 cup shredded carrots 1 cup cucumber, thinly sliced 1/2 cup red bell pepper, thinly sliced 1/4 cup chopped fresh cilantro 1/4 cup chopped roasted peanuts Lime wedges, for serving
Marinate the Chicken: In a medium bowl, whisk together all the marinade ingredients: 2 tablespoons soy sauce, fish sauce, 1 tablespoon brown sugar, 1 tablespoon lime juice, vegetable oil, 2 cloves minced garlic, ground coriander, ground turmeric, ground cumin, and black pepper. Add the bite-sized chicken pieces and toss well to ensure every piece is thoroughly coated. Cover and let the chicken marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator for a deeper flavor.
Cook the Rice (if needed): While the chicken marinates, cook your jasmine rice according to package instructions. Make the Peanut Sauce: In a small saucepan, combine all the peanut sauce ingredients: creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon lime juice, rice vinegar, sriracha (if using), coconut milk, and 1 clove minced garlic. Place the saucepan over medium-low heat. Whisk continuously until the peanut butter melts and all ingredients combine into a smooth, creamy sauce. This should take about 2-3 minutes. Do not let it boil. If the sauce is too thick for your liking, whisk in a little more coconut milk or a tablespoon of warm water at a time until it reaches your desired drizzling consistency. Remove from heat and set aside.
Cook the Chicken: Heat a large skillet, grill pan, or wok over medium-high heat. You may not need extra oil as there is oil in the marinade. Add the marinated chicken to the hot pan in a single layer (work in batches if necessary to avoid overcrowding). Cook for 6-8 minutes, turning the pieces occasionally, until the chicken is cooked through, golden brown, and slightly charred in spots.
Assemble the Bowls: Divide the warm cooked rice evenly among 4 serving bowls. Top the rice with a generous portion of the cooked chicken satay. Artfully arrange the shredded carrots, sliced cucumber, and sliced red bell pepper around the chicken. Drizzle generously with the prepared warm peanut sauce. Garnish with a sprinkle of chopped fresh cilantro, chopped roasted peanuts, and serve with lime wedges on the side for squeezing.
Serve: Serve immediately and enjoy your vibrant and delicious Chicken Satay Bowls!
Medium Bowl (for marinating) Small Saucepan & Whisk (for peanut sauce) Large Skillet or Grill Pan Tongs or Spatula Cutting Board & Sharp Knife Measuring Cups & Spoons
Don't Overcrowd the Pan: Cook the chicken in batches if needed. This ensures you get a nice sear and char instead of just steaming the meat. Peanut Butter Choice: Standard creamy peanut butter works best. If using a natural peanut butter, you may need to whisk it very well and possibly add a touch more liquid to get a smooth sauce. Adjust Sauce Consistency: The peanut sauce will thicken as it cools. You can always whisk in a little warm water or coconut milk to thin it out again before serving. Meal Prep Like a Pro: This is a fantastic meal prep recipe! Cook the chicken and rice, and make the sauce ahead of time. Store them in separate containers. Chop the veggies and store them separately as well. Assemble and reheat the chicken/rice when you're ready to eat for quick, easy, and delicious meals. Protein Swaps: This marinade and sauce are also amazing with shrimp, cubed pork, or firm tofu!
Add Some Greens: Serve over a bed of baby spinach or add some edamame to the bowl. Quinoa Base: Swap the rice for cooked quinoa for a different nutritional profile. Extra Heat: Have extra sriracha or some chili oil on the side for those who love spice. Pickled Veggies: A few pickled red onions or carrots would add a lovely tangy element.
Calories: 1271 kcal (A very hearty 64% of a 2000-calorie daily intake! This is a complete, all-in-one feast.) Protein: 79g (An incredible 159% of your daily needs! A true protein powerhouse.) Total Fat: 67g (105% DV – from peanut butter, coconut milk, oils, nuts, and chicken) Saturated Fat: 21g (A high 132% DV – primarily from the coconut milk and peanut butter.)
Total Carbohydrate: 94g (31% DV – from rice, veggies, and sugars in sauces) Sugars: 26g (30% DV – from brown sugar, honey, peanut butter, and coconut milk)
Cholesterol: 145mg (48% DV – from the chicken) Sodium: 3816mg (A very high 166% DV! From soy sauce and fish sauce. Using low-sodium soy sauce is highly recommended to manage this.)
Vitamin A: 12126IU (A massive 243% DV! Carrots and bell peppers are amazing!) Vitamin B3 (Niacin): 38mg (194% DV) Manganese: 3mg (161% DV) Selenium: 90µg (130% DV – Chicken is a great source!) Vitamin B6: 2mg (131% DV) Phosphorus: 1001mg (100% DV!) Vitamin C: 64mg (78% DV – from lime, peppers, and cilantro!) Magnesium: 305mg (76% DV) Potassium: 2113mg (An impressive 60% DV!) Vitamin B5 (Pantothenic Acid): 5mg (55% DV) Vitamin E: 8mg (54% DV) Copper: 0.88mg (44% DV) Fiber: 10g (40% DV – great contribution from veggies, peanuts, and rice!) Iron: 7mg (40% DV) Folate: 153µg (38% DV) Zinc: 5mg (34% DV) Vitamin K: 35µg (33% DV) Vitamin B2 (Riboflavin): 0.55mg (32% DV) Vitamin B1 (Thiamin): 0.46mg (31% DV) Calcium: 168mg (17% DV) Vitamin B12: 0.5µg (8% DV) Vitamin D: 0.23µg (2% DV)
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