Print

Chicken Satay Rice Bowls

Serving Chicken Satay Rice Bowls
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fluffy rice topped with tender chicken thighs, spiced satay sauce, cooling cucumber, sharp pickled red onions, crunchy peanuts, spicy chilli and fresh coriander - yes please! These delicious Chicken Satay Rice Bowls are about to become your new favourite midweek meal…

Ingredients

Scale

For the marinade:

  • 1 garlic clove, crushed 
  • 1 tsp curry powder 
  • ½ tsp salt 
  • Juice of ½ lime
  • 1 tbsp soy sauce 
  • 3 tbsp smooth peanut butter
  • About 1-2 tbsp water

For the chicken:

  • 4 boneless chicken thigh fillets 
  • 100ml 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, if wished), finely diced
  • 50g salted peanuts, crushed
  • Freshly chopped coriander

Instructions

  1. Preheat the airfryer to 180C or the oven to 200C 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. Divide into two - half to marinade the chicken, half for the satay sauce.
  3. Place the chicken in a roasting tin or oven-proof dish and coat with half the marinade. Roast in the air fryer for 20 minutes or 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 thigh fillets).
  4. 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.
  5. Next, make the pickled onions: pop the sliced onions into a small jar and pour enough white wine vinegar to come half-way up the sides. Top up with water until completely covered. Add a pinch of salt, then leave to sit for 20 minutes.
  6. 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. Arrange the pickled red onion and shaved cucumber on the side. Garnish with the red chilli, crushed peanuts and coriander. Serve with the remaining satay sauce in small bowls.

Notes

Scroll up for a helpful step by step guide with images to help you with this recipe.

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 fridge 20-30 mins 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 tupperware. Top with the salad and sauces, keep in the fridge and eat cold (well, room temp - remove from fridge 20-30 mins 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. 

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 in my larder). 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. 

Find it online: https://desertislanddishes.co/chicken-satay-rice-bowls/