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If you are looking for some new quick and easy meal inspiration that still packs a punch in the flavor department, these Chicken Satay Rice Bowls are the recipe for you.
Imagine a bowl of fluffy rice topped with tender chicken thighs, the most delicious spiced satay sauce, cooling cucumber, sharp pickled red onions, crunchy peanuts, spicy chili, and fresh cilantro. It is super colorful and delicious. Plus, it can be on the table in under 40 minutes – perfect for a weeknight meal.
Table of Contents
These Chicken Satay Rice Bowls are one of those dishes that taste so good that you would assume they are rather complicated, but trust me, they are really simple. The marinade doubles up as the sauce (which takes just minutes to put together). Then you let the oven do the hard work while you prep the quick pickled onions and vegetables.
I also love the fact that this is such a versatile recipe (a bit like my Teriyaki Salmon Bowls). You can switch up the base and veggies depending on what you fancy…sticky sushi rice is delicious, so are noodles. You can use all sorts of vegetables that need using up (great for reducing food waste).
Why you will love this recipe
- They are so simple – you can have it on the table in under 40 minutes!
- Packed full of flavor and texture thanks to the incredible combination of nutty, crunchy peanuts, salty soy sauce, spicy chili, sour lime, fluffy basmati rice, sharp pickled red onions, and creamy coconut milk. Yum!
- They are super versatile – I serve it with fluffy rice in this recipe, but you can switch it up by serving it with your favorite noodles. You can also easily adapt them for vegans and use all sorts of different vegetables.
- They are a delicious fakeaway option that will be on the table quicker than any Deliveroo rider.
- They are budget-friendly thanks to the chicken thighs, which are one of the more affordable cuts of meat. Plus, it is much cheaper than ordering a takeaway when you crave an Asian-inspired meal.
- They can be cooked in the air fryer or oven.
Ingredients
- Garlic – I find that 1 clove is enough for a subtle garlic flavor in the marinade, although you could use more for a stronger garlic taste. Garlic granules are a good swap if you don’t have fresh garlic (I always keep some on hand for emergencies).
- Curry powder – This adds a wonderfully aromatic, spiced flavor to the marinade. You can choose mild, medium, or hot depending on how spicy you like it.
- Lime – Adds acidity to the marinade and sauce, which helps balance out the other nutty, spicy, and salty flavors.
- Soy sauce – Full of salty, umami flavor that makes for the most delicious satay marinade and sauce.
- Peanut butter – Smooth works best for the marinade and sauce, but you could use chunky if needed.
- Water – A splash of water helps loosen the satay sauce and chicken marinade, so it isn’t too thick and gloopy.
- Chicken thighs – Chicken thighs are so tender and succulent – perfect for these Chicken Satay Rice Bowls.
- Coconut milk – Brings a delicious coconut flavor to the sauce. Opt for full-fat for the best results.
- Red onion – This has a milder flavor than white onion and adds a beautiful pop of color to the finished dish. The acidity of the pickling balances out the other flavors perfectly.
- White wine vinegar – Acts as the acid, bringing sharpness to the pickled onions.
- Rice – A bowl of fluffy rice is a thing of beauty and the perfect base for this dish. You could use the microwavable pouches if you are short on time.
- Cucumber – I love adding cucumber to rice bowls, as they taste so refreshing. Using a vegetable peeler to make ribbons looks very pretty, but you can also thinly slice or cut into chunks if you prefer.
- Red chili – Adds a bit of a kick to the final dish. You can skip it if you don’t like too much spice – or deseed the chili for a more subtle tingle.
- Peanuts – Give the dish extra texture and complement the peanut in the satay sauce perfectly.
- Cilantro (coriander)– I love garnishing all sorts of dishes with cilantro. It adds an extra burst of flavor and a pop of color. However, you can leave it out if you are a coriander hater (or swap it for parsley).
Substitutions and variations
Peanut butter – If you can’t eat peanuts, you can still make these Chicken Satay Rice Bowls with almond or cashew butter. Then sprinkle with roasted chopped almonds or cashews instead.
Chicken thighs – I have used skinless, boneless thigh filets, but skin-on would work just as well for these Chicken Satay Rice Bowls. I must admit, crispy chicken skin is so good – just keep the marinade off the skin so it can crisp up and focus on coating the bottom. Alternatively, you could use chicken breasts (adjust the cooking time accordingly) or leftover roast chicken or turkey for a super quick option. You could even make these vegan-friendly by using crispy roasted or fried tofu.
Cucumbers – You could also use baby cucumbers, which tend to be slightly crisper and a little sweeter. Alternatively, you could swap them for carrots – peeling into curls or cutting them into thin matchsticks. Other vegetables work really well too – think thinly sliced snow peas (mangetout), peppers or radishes, shredded cabbage, edamame beans, or cooked sweet corn.
Soy sauce – I tend to use light soy sauce, but you can also use dark soy sauce; just add a little less as it’s much more intense. You could swap for tamari, but bear in mind it tends to be thicker and have a stronger flavor.
Lime juice – Swap the lime out for lemon juice or rice wine vinegar for acidity.
Rice – I love this with a bowl of steaming fluffy rice, though you could opt for egg fried rice if you have the time. Sticky sushi rice is also delicious – or coconut rice if you want a stronger coconut flavor. Remember, there is no shame in using microwavable pouches! You could also serve with noodles instead (any kind will do… egg, udon, rice, vermicelli – the choice is yours!).
Nuts – I used roughly chopped peanuts as a garnish to add texture and complement the peanut butter flavor in the satay sauce. You could also sprinkle these Chicken Satay Rice Bowls with toasted chopped cashew nuts or sesame seeds.
Crispy onions – A sprinkling of crispy onions would add a delicious onion flavor and extra crunch. You could also use thinly sliced scallions (spring onions) for a more subtle onion flavor.
Ginger – If you like the warming flavors of ginger, feel free to add a little ginger paste or fresh grated ginger to the marinade.
Chili – I used fresh chili for these Chicken Satay Rice Bowls, but you could always use dried chili flakes. Remember to adjust to your preference too – especially if you don’t like anything too spicy!
How to make chicken satay rice bowls
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Preheat air fryer to 356°F (180°C) or the oven to 428°F (220°C/200°C fan). Mix garlic, curry powder, salt, lime juice, soy sauce, and peanut butter. Add water to loosen. Divide mixture in half.
TWO: Coat chicken with half the marinade. Roast in the air fryer for 20 mins or in the oven for 25 mins until cooked through.
THREE: Make the satay sauce. Simmer coconut milk with remaining marinade for 5 mins, then thicken off heat for 5 mins.
FOUR: This is the final texture you want, thick but not too thick and stodgy.
FIVE: When ready to serve: place a portion of hot rice into 2 serving bowls, top with 2 chicken thigh fillets and drizzle with a little of the satay sauce.
SIX: Arrange the pickled red onion and shaved cucumber on the side. Garnish with the red chili, crushed peanuts, and cilantro. Serve with the remaining satay sauce in small bowls.
Tips from Margie’s kitchen
- The perfect satay sauce: Even though peanut butter is the hero flavor in these Chicken Satay Rice Bowls, you don’t actually want to use too much of it as it will make the sauce thick and gloopy. The key is to keep tasting to balance out the other flavors. As well, add just enough water to have the right consistency (which is important for the marinade too).
- Rainbow of veggies: I included a few suggestions for veggies to add to these Chicken Satay Rice Bowls. You can use whatever you have to hand and enjoy experimenting with different flavors and textures. Shredded cabbage adds crunch, while edamame are great for extra protein. Thinly sliced radishes, snow peas (mangetout), or peppers work really well, too. I also love cooked sweet corn for a hint of sweetness. At Christmas, I make this with leftover turkey and shredded Brussels sprouts!
Frequently asked questions
Chicken satay is a Southeast Asian dish featuring marinated chicken pieces that are threaded onto skewers and grilled, then served with a spicy peanut sauce. My Chicken Satay Rice Bowls aren’t 100% authentic as I use the oven (or air fryer) and skip the skewers – but they still take inspiration from the delicious dish.
Not at all. You can use chicken breasts and adjust the cooking time accordingly. Leftover roast chicken or turkey would also be very good. Plus, they make these Chicken Satay Rice Bowls even quicker to make!
Of course! Although obviously they wouldn’t be Chicken Satay Rice Bowls. Simply use crispy fried or roasted tofu, then drizzle the delicious satay sauce on top.
No. Swap the peanut butter in the marinade for other nut butters like almond or cashew. Then garnish with the respective roasted chopped nuts if you can’t have peanuts.
Yes, these are a good meal prep option for lunch on the go. You can make the sauce, and it will keep for 4 days or so. It will firm up in the fridge, but as it comes back to room temp, it’ll soften. You can always pop it in the microwave for 20-second blasts until softened.
The chicken thighs and rice can be made 3 days ahead of time and portioned into airtight containers. Top with the salad and sauces, keep in the fridge, and eat cold. Well, room temp – remove from the fridge 20-30 minutes before eating so it loses the fridge chill. If you want to eat it warm, I would portion up just the rice and chicken and heat until piping hot in the microwave. Then top with the satay sauce and other salad bits.
The satay sauce will last 4 days in the fridge. The chicken and the rice will last 3 days. Both in airtight containers – just bring the sauce to room temp so it softens again!
Either eat cold (well, room temp – remove from the fridge 20-30 minutes before eating so it loses the fridge chill), or if you want to eat it warm, I would portion up just the rice and chicken and heat until piping hot in the microwave – about 2 mins. Then top with the satay sauce and other salad bits.
Other recipes you might enjoy
My Wagamama Pad Thai, Spicy Tuna with Crispy Rice, or Teriyaki Salmon Bowl are all great options if you like this chicken satay rice bowl. My Quick Curry Udon with Tofu is the most wonderfully warming bowl of comfort food, and this Korean Spicy Ramen Noodles with Cheese is even quicker (literally taking just 5 minutes!). For a veggie alternative, try my Eggplant (Aubergine) Curry with Harissa.
Easy Lamb Recipes
One-Pan Slow Cooked Lamb with Baby Potatoes & Oregano
Pancake Recipes
Kaiserschmarrn (Traditional Austrian Pancakes)
High Protein Recipes
High Protein Dinner Recipes
Easy Baking Recipes
Cornflake Dream Cake with Mini Eggs
Made this recipe and loved it?
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Chicken Satay Rice Bowls
Ingredients
For the marinade:
- 1 garlic clove, crushed
- 1 tsp curry powder
- 1/2 tsp salt
- 1/2 lime, juiced
- 1 tbsp soy sauce
- 3 tbsp smooth peanut butter
- 1-2 tbsp water, roughly
For the chicken:
- 4 boneless chicken thigh fillets
- 3.3 fl oz full-fat coconut milk, about scant 1/2 cup
- 1/4 red onion, finely sliced
- white wine vinegar, to cover
- Pinch of salt
To serve:
- 2 portions of cooked basmati rice
- 1/2 cucumber, shaved into thin strips using a vegetable peeler
- 1/2 red chili, deseeded, if desired, finely diced
- 1.75 oz salted peanuts, crushed
- Freshly chopped cilantro (coriander)
Instructions
- Preheat the air fryer to 356°F (180°C) or the oven to 428°F (220°C/200°C fan).
- 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. Divide into two: half to marinate the chicken, half for the satay sauce.
- Place the chicken in a roasting pan or oven-proof dish and coat it with half the marinade. Roast in the air fryer for 20 minutes or in the oven for 25 minutes – or until cooked through and no pink remains inside (the exact time will depend on the size and shape of your chicken thighs).
- Meanwhile, for the satay sauce: pour the coconut milk into a small saucepan and add the remaining half of the marinade. Bring to a simmer and cook over a gentle heat for 5 minutes, stirring often. Remove from the heat and leave to thicken for 5 minutes.
- Next, make the pickled onions: pop the sliced onions into a small jar and pour enough white wine vinegar to come halfway up the sides. Top up with water until completely covered. Add a pinch of salt, then leave to sit for 20 minutes.
- When ready to serve: Place a portion of hot rice into 2 serving bowls, top with 2 chicken thighs, and drizzle with a little of the satay sauce. Arrange the pickled red onion and shaved cucumber on the side. Garnish with the red chili, crushed peanuts, and cilantro. Serve with the remaining satay sauce in small bowls.
Notes
Make-ahead and storage
To store: The satay sauce will last 4 days in the fridge. The chicken and the rice will last 3 days. Both in airtight containers – just bring the sauce to room temp so it softens again! To reheat: Either eat cold (well, room temp – remove from the fridge 20-30 minutes before eating so it loses the fridge chill) or, if you want to eat it warm, I would portion up just the rice and chicken and heat until piping hot in the microwave – about 2 mins. Then top with the satay sauce and other salad bits. To freeze: I wouldn’t freeze this recipe as it’s much better fresh. Make ahead: These are a good meal prep option for lunch on the go. You can make the sauce, and it will keep for 4 days or so. It will firm up in the fridge, but as it comes back to room temp, it’ll soften. You can always pop in the microwave for 20-second blasts until softened. The chicken thighs and rice can be made 3 days ahead of time and portioned into airtight containers. Top with the salad and sauces, keep in the fridge, and eat cold (well, room temp – remove from fridge 20-30 minutes before eating so it loses the fridge chill). If you want to eat it warm, I would portion up just the rice and chicken and heat until piping hot in the microwave. Then top with the satay sauce and other salad bits.More quick tips
Rice: Don’t worry about cooking your own rice from scratch if you are short on time – those microwavable pouches are super handy (I always have a couple of packets on hand). You could swap for sticky rice if you prefer the texture. Make this vegan-friendly: These Chicken Satay Rice Bowls can easily be made vegan. Simply use crispy fried or roasted tofu, then drizzle the delicious satay sauce on top.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A really tasty recipe and so simple.I added a stir fry of courgette, pepper and spring onion alongside the toppings and cucumber. Delicious!
This is a new weeknight staple!!! So so good. I marinated my chicken for a few hours before cooking it and the flavor was incredible. No notes. Make this dish!
This was so freaking good.
Excellent dish that was a huge hit with my family! I wish I’d doubled it. The only modification I made was adding a tbsp of sugar to the sauce while on the stove. I used peanut butter that did not have sugar or salt added, so perhaps if you use a PB with sugar already added this wouldn’t be necessary. I’ll definitely be adding this to the weekly rotation!