Chicken Satay Rice Bowls Recipe

Why You’ll Love This Recipe

The Chicken Satay Rice Bowls offer a delightful balance of savory, tangy, and spicy flavors that will satisfy your taste buds in every bite. The creamy peanut butter marinade and coconut milk satay sauce provide rich and smooth textures, while the fresh toppings of cucumber, red onion, and coriander add a crisp, bright contrast. It’s a simple yet elevated meal that comes together quickly, making it perfect for busy evenings. Plus, it’s customizable, allowing you to adjust the spice level to suit your preferences.

Ingredients

For the marinade:

• 1 garlic clove, crushed

• 1 tsp curry powder

• ½ tsp salt

• ½ lime, juiced

• 1 tbsp soy sauce

• 3 tbsp smooth peanut butter

• 1-2 tbsp water, roughly

For the chicken:

• 4 boneless chicken thigh fillets

• 100 ml full-fat coconut milk

• ¼ red onion, finely sliced

• White wine vinegar, to cover

• Pinch of salt

To serve:

• 2 portions of cooked basmati rice

• ½ cucumber, shaved into thin strips using a vegetable peeler

• ½ red chilli, deseeded (optional), finely diced

• 50 g salted peanuts, crushed

• Freshly chopped coriander

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the air fryer to 180°C or the oven to 200°C (fan).

2. In a small bowl, mix together the crushed garlic, curry powder, salt, lime juice, soy sauce, and peanut butter until combined. Add enough water to loosen the mixture. Divide the mixture into two equal portions – one for marinating the chicken and one for the satay sauce.

3. Place the chicken thigh fillets in a roasting tin or oven-proof dish. Coat the chicken with half of the marinade. Roast in the air fryer for 20 minutes or in the oven for 25 minutes, until cooked through and no pink remains inside. The cooking time may vary depending on the size and shape of your chicken thighs.

4. For the satay sauce, pour the coconut milk into a small saucepan and add the remaining marinade. Bring to a simmer and cook over low heat for 5 minutes, stirring often. Remove from heat and let it thicken for another 5 minutes.

5. To make the pickled onions, place the sliced red onions into a small jar and cover with white wine vinegar until it comes halfway up the onions. Add water to cover completely and a pinch of salt. Let the onions sit for 20 minutes to pickle.

6. When ready to serve, place a portion of hot basmati rice into two serving bowls. Top with two chicken thigh fillets and drizzle with a little of the satay sauce. Arrange the pickled red onion and cucumber on the side. Garnish with the red chilli, crushed peanuts, and fresh coriander. Serve with the remaining satay sauce in small bowls.

Servings and Timing

• Servings: 2 servings

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Chicken Alternatives: You can use chicken breast instead of thighs for a leaner option, though the texture may differ. Alternatively, you can swap the chicken for tofu or tempeh for a vegetarian version.

• Rice Alternatives: While basmati rice is a great choice, jasmine rice or quinoa would also work well with this dish for a slight variation.

• Spice Level: Adjust the amount of red chili according to your desired spice level. You can also add a dash of chili flakes to the satay sauce for extra heat.

• Peanut Butter Substitute: If you’re allergic to peanuts, almond butter or cashew butter can be used as a substitute in the marinade.

Storage/Reheating

• Storage: Store the leftover chicken, rice, and toppings in airtight containers in the refrigerator for up to 2-3 days. Keep the satay sauce in a separate container to prevent it from affecting the texture of the rice and chicken.

• Reheating: To reheat, microwave the chicken and rice for 1-2 minutes or until warmed through. Heat the satay sauce in a small saucepan over low heat until warmed. Fresh toppings like cucumber, chili, and coriander are best added fresh just before serving.

FAQs

1. Can I use chicken breasts instead of thighs for this recipe?

Yes, chicken breasts can be used, but they may cook faster and will be a bit drier compared to thighs, which are more tender and juicy.

2. Is there a substitute for coconut milk in the satay sauce?

If you’re not a fan of coconut milk, you can substitute it with heavy cream or almond milk, though the flavor will change slightly.

3. Can I make this dish ahead of time?

Yes, you can prepare the marinade, chicken, satay sauce, and pickled onions ahead of time. Just store each component separately in the fridge and assemble the bowls when you’re ready to serve.

4. How spicy is this dish?

The dish has a mild to medium spice level, depending on how much red chili you use. You can adjust the heat by adding or omitting chili.

5. Can I use a different type of nut for the topping?

Absolutely! You can use cashews, almonds, or even walnuts as a crunchy topping instead of peanuts.

6. How can I make the pickled onions more tangy?

To increase the tanginess, add a bit more vinegar to the pickling liquid or let the onions sit for a longer period before serving.

7. Can I make this recipe without an air fryer?

Yes, you can bake the chicken in the oven as described in the recipe. The air fryer just speeds up the cooking time.

8. Can I skip the pickled onions?

While the pickled onions add a lovely tangy flavor to balance the richness of the satay sauce, you can skip them if you prefer. You could also use fresh onions instead.

9. Can I use a different type of rice for this dish?

Yes, you can substitute basmati rice with jasmine rice, brown rice, or even quinoa for a different flavor profile or texture.

10. How do I store leftover satay sauce?

Store the satay sauce in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.

Conclusion

These Chicken Satay Rice Bowls offer the perfect balance of rich flavors, fresh ingredients, and satisfying textures. With juicy chicken thighs, a creamy peanut satay sauce, and fresh, crunchy toppings, it’s a dish that’s sure to impress. Whether you’re cooking for a quick weeknight dinner or meal prepping for the week ahead, this recipe is both versatile and delicious. Enjoy!

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