Description
This Chicken Satay Rice Bowls recipe combines tender, bite-sized chicken pieces cooked in a flavorful peanut satay sauce served over jasmine rice or rice noodles. Garnished with crunchy peanuts, fresh cilantro, cucumber, and spicy chiles, this quick and delicious dish is perfect for a satisfying meal in just 15 minutes.
Ingredients
Scale
Chicken and Sauce
- 1 tablespoon vegetable or peanut oil
- 1 1/2 lbs boneless, skinless chicken breasts, sliced into bite size pieces
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 teaspoon chile paste (such as sambal oelek)
- 1 tablespoon tomato paste
- 1/2 cup chicken broth
- 1/2 teaspoon brown sugar
- 2 tablespoons peanut butter
- 1/4 cup hoisin sauce
To Serve
- 4 cups cooked jasmine rice (or coconut lime rice, or rice noodles)
- Chopped unsalted peanuts
- Chopped cilantro (fresh coriander)
- Cucumber, thinly sliced
- Thai chile (very spicy!) or sriracha sauce
Instructions
- Cook the chicken: Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Season the sliced chicken pieces with 1 teaspoon salt and add them to the pan. Cook until the chicken is lightly browned and cooked through, about 5-7 minutes. Transfer the cooked chicken to a plate and set aside.
- Sauté aromatics: Return the skillet to the heat and add the minced garlic, chile paste, and tomato paste. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Make the satay sauce and combine: Pour in the chicken broth, then add brown sugar, peanut butter, and hoisin sauce. Stir constantly and bring the mixture to a boil. Once boiling, reduce heat to medium, add the cooked chicken back to the pan, and stir to coat all pieces with the sauce. Continue cooking for 2-3 minutes until the chicken is heated through and sauce is thickened slightly.
- Assemble the bowls: Spoon the cooked jasmine rice or rice noodles into serving bowls. Top with the saucy chicken. Garnish with chopped unsalted peanuts, fresh cilantro, thinly sliced cucumber, and your choice of spicy thai chile or sriracha for heat.
Notes
- Sambal oelek is a chili paste that adds a spicy, tangy flavor; you can substitute with sriracha or another chili paste.
- For extra flavor, use coconut lime rice instead of plain jasmine rice.
- If you prefer less heat, reduce or omit the chile paste and spicy garnishes.
- Use peanut oil for a richer peanut flavor or vegetable oil as a neutral alternative.
- Peanut butter type matters — smooth or chunky can be used depending on preference.
