These Chicken Satay Bowls are layered with bold Thai-inspired flavors: coconut milk–marinated chicken thighs, charred edges, fragrant spices, and crisp fresh veggies served over hot jasmine rice. This is one of those dinners that feels restaurant-quality but comes together easily on the stovetop or grill.
While traditional satay is skewered and grilled, this bowl version is weeknight-friendly and perfect for meal prep. Pair it with your favorite toppings and finish it off with a drizzle of creamy peanut sauce.
Why You’ll Love This Recipe
- Tender chicken thanks to a coconut milk marinade
- Balanced savory, sweet, and aromatic flavors
- Works great for meal prep
- Customizable bowl toppings
- Stovetop or grill friendly
Chicken Satay Bowls
Thai-inspired Chicken Satay Bowls with coconut milk–marinated chicken thighs, jasmine rice, fresh vegetables, and optional peanut sauce.
Ingredients
Chicken Satay Marinade
- 1.5 lbs boneless skinless chicken thighs
- 1 cup coconut milk canned
- 1 Tbsp chicken bouillon powder
- 1.5 Tbsp red curry paste
- 1 tsp curry powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
For the Bowls
- 3 cups cooked jasmine rice
- 1 cup sliced cucumbers
- Fresh cilantro for serving
- Peanut sauce recipe separate
Instructions
- Whisk together the coconut milk, chicken bouillon powder, red curry paste, curry powder, onion powder, garlic powder, paprika, salt, and pepper.
- Add the chicken thighs and coat well. Marinate at least 30 minutes or up to 12 hours.
- Heat a skillet or grill pan over medium-high heat and cook chicken 5–6 minutes per side until cooked through and lightly charred.
- Let chicken rest for 5 minutes, then slice.
- Assemble bowls with jasmine rice, cucumbers, and sliced chicken.
- Drizzle with peanut sauce and garnish with cilantro.
Notes
- You can substitute chicken breast, but thighs stay juicier.
- Store bowls with or without sauce for up to 4 days.
- Swap white rice for noodles, quinoa, or greens.
Creamy Peanut Sauce
A silky, savory, sweet peanut sauce perfect for Chicken Satay Bowls, noodles, salads, spring rolls, and more.
Servings 6
Ingredients
- 1/2 cup creamy peanut butter
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar or lime juice
- 1 Tbsp honey or brown sugar
- 1 Tbsp red curry paste
- 1/2 tsp garlic powder
- 1/4 to 1/2 cup warm water to thin
Instructions
- Whisk together the peanut butter, soy sauce, rice vinegar or lime juice, honey, red curry paste, and garlic powder.
- Add warm water slowly until smooth and your preferred consistency is reached.
- Taste and adjust sweetness, acidity, or thickness.
Notes
- Keeps in the fridge for up to 1 week.
- Thin with warm water if it thickens after chilling.
- Add chili crisp or sriracha for heat.
Leave a Reply