This Chicken Satay Bowl is the best chicken rice bowl I have ever made. Juicy grilled chicken thighs meet a silky, peanutty satay sauce, all served up with fluffy jasmine rice and crisp greens. It's an easy weeknight but boujee enough for entertaining.
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These Chicken Satay Bowls tend to shine anytime and anyday. Just marinate the chicken. Grill, bake, pan fry or even air fry. Make the satay sauce and all the accoutrements, and you've got yourself a delicious chicken satay.
You know I love my chicken bowls. Here are some of my 10/10 rice bowls.
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Ingredients and Substitutions
Chicken thighs → chicken breasts, turkey breast, or tofu for a vegetarian option
Thai red curry paste → Use a really good Thai brand. I love using Thai Kitchen.
Fish sauce → soy sauce, tamari, or coconut aminos (for gluten-free/vegetarian)
Coconut milk → Make sure you use the Thai Kitchen Coconut Milk. It's the best.
Peanut butter → Jiffy is the best for Asian cooking. Honey → maple syrup, agave syrup or white sugar
See recipe card for quantities.
How to make chicken satay
- Step 1: Marinate the chicken
- Step 2: Make the peanut satay sauce
- Step 3: Simmer until smooth.
- Step 4: Grill the chicken.
Equipment
- Grill
- Small pot
How to store and reheat
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Store chicken, sauce, and salad separately for best results.
- Reheat: Warm chicken in a skillet or microwave until heated through. Gently reheat the satay sauce on the stovetop or microwave, adding a splash of water or coconut milk if it thickens too much.
Top tips for success
- Marinate longer: marinate the chicken overnight for deeper flavor.
- Batch cook the sauce: Double the satay sauce recipe. It freezes well and makes a quick dip or noodle sauce later.
- Grill alternatives: No grill? Pan-sear or air fry the chicken at 375°F for 18-20 minutes.
chicken satay with peanut sauce - FAQs
Yes! You can marinate the chicken the night before and keep it in the fridge. The satay sauce can also be made up to 3 days in advance, just store it in a sealed jar in the fridge. Great for meal prep.
Definitely! Swap the chicken for tofu, tempeh, or even roasted veggies. Use soy sauce or coconut aminos instead of fish sauce, and maple syrup instead of honey to make it vegan.
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Chicken Satay Bowl
Ingredients
Equipment
Method
- Marinate the chicken: In a bowl, mix chicken thighs with curry paste, fish sauce, salt, black pepper, and 2 tablespoon coconut milk. Coat well and marinate for at least 30 minutes (up to overnight).
- Make the satay sauce: In a small pot, combine the remaining coconut milk, peanut butter, curry paste, fish sauce, honey, and lime juice. Stir and simmer for 5 minutes until smooth and fragrant. Taste and adjust for sweetness, saltiness, or acidity.
- Make the rice and salad.
- Cook the chicken: Grill the chicken thighs over medium-high heat for about 5 minutes per side, or until the internal temperature reaches 165°F.
- Assemble the bowls: Serve the chicken with jasmine rice and a side of green salad. Drizzle generously with the peanut satay sauce and finish with green onions and lime wedges.
Notes
- Batch cook the sauce: Double the satay sauce recipe. It freezes well and makes a quick dip or noodle sauce later.
- Grill alternatives: No grill? Pan-sear or air fry the chicken at 375°F for 18-20 minutes.
Nutrition
Tried this recipe?
Mention @eatwithcarmen in all social platformsFood safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Megan Chan says
Absolutely loved this chicken satay bowl. I eat a lot of bowls and this is my new favorite. Thanks Carmen 🩷